Chicken, Mushroom And Pea Risotto

• 1 tablespoon olive oil
• 1 pound chicken breast cut into 3/4 inch pieces
• 2 1/2 tablespoons butter
• 3 1/2 ounces mushrooms thinly sliced
• 1 onion finely chopped
• 1 clove garlic minced
• 3 1/2 ounces arborio rice
• 2 cups chicken stock
• 15 ounces condensed cream of mushroom soup
• 5 ounces frozen peas
• 1 ounce Parmesan cheese grated
• 1 tablespoon fresh thyme chopped + extra sprigs, to serve
• crusty bread to serve

1. Preheat oven to 350u0b0F.
2. Heat oil in a large saucepan over high heat. Working in batches, cook chicken for 3-4 mins, until browned. Set aside. Add butter and saute mushrooms, onion and garlic for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Add stock and soup. Bring to a boil, stirring constantly. Transfer to a baking dish. Bake, covered, for 15 mins, stirring twice during cooking. Add chicken and bake for another 10 mins, until rice is tender and chicken is cooked through.
3. Add peas, Parmesan and thyme. Season. Let cool, covered, for 3 mins. Top with extra thyme and serve with crusty bread.

olive oil, chicken, butter, mushrooms, onion, garlic, arborio rice, chicken stock, mushroom soup, frozen peas, parmesan cheese, thyme, crusty bread

Taken from www.yummly.com/recipe/Chicken_-Mushroom-and-Pea-Risotto-1403955 (may not work)