Chicken And Mushroom Risotto

• 4 tbsp olive oil
• 1 None onion, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 1 1/2 cups aborio rice
• 1/2 cup dry white wine
• 1/2 oz dried porcini mushrooms, soaked in 1 cup lukewarm water for 30 mins
• 3 cups vegetable stock
• 1 lb chicken breast, cut into strips
• 5 oz oyster mushrooms
• 1 None small zucchini, diced
• 4 oz cherry tomatoes, halved
• 3 sprigs fresh thyme, leaves stripped from stems

1. Heat 2 tbsp oil in a saucepan and saute the onion and garlic until softened. Add the rice and cook for 1 min. Add the wine and simmer for 2 mins. Add the porcini mushrooms and their water. Cook over a low heat until the liquid has been absorbed. Gradually add the stock, waiting until the liquid has absorbed before adding more. This should take 20-25 mins.
2. Heat 2 tbsp oil in a separate frying pan and saute the chicken for 5 mins, turning. Season with salt and black pepper and remove from the pan. Add the oyster mushrooms and zucchini and saute for 2 mins. Add the tomatoes and thyme and season with salt and black pepper. Add the chicken and vegetables to the rice and stir.

olive oil, onion, clove garlic, rice, white wine, porcini mushrooms, vegetable stock, chicken breast, oyster mushrooms, zucchini, cherry tomatoes, thyme

Taken from recipes-plus.com/api/v2.0/recipes/16200 (may not work)