Cream Of Chicken Risotto With Arugula

• 1 x 14 oz can condensed cream of chicken soup
• 2 tbsp butter
• 2 strips bacon
• 1 None onion, finely chopped
• 1 clove garlic, crushed
• 3/4 cups arborio rice
• 1/2 cup dry white wine
• 1.5 oz Parmesan, grated
• 1 tbsp olive oil
• 9 oz chicken breasts, cubed
• 4.5 oz sliced mushrooms
• 3 oz frozen peas, thawed
• None None Arugula, to serve
• None None Parmesan, shaved, to serve

1. In a saucepan, bring 4 cups water and chicken soup to a boil. Melt butter in another saucepan on high. Add bacon, onion and garlic clove and saute for 3-4 mins. Add rice and cook, stirring, for 1 min.
2. Stir in dry white wine and simmer for 1-2 mins, until almost evaporated. Gradually add soup mixture, stirring, until all liquid has been absorbed and rice is tender (about 20 mins).
3. Remove from heat and stir in grated Parmesan. Season to taste. Heat 1 tbsp olive oil in a frying pan on high. Saute chicken and mushrooms for 4-5 mins, until cooked.
4. Stir into risotto with frozen peas. Serve topped with arugula and shaved Parmesan.

condensed cream, butter, bacon, onion, clove garlic, arborio rice, white wine, parmesan, olive oil, chicken breasts, mushrooms, frozen peas, arugula, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/24743 (may not work)