Cream Of Chicken Risotto With Arugula

• 14 ounces condensed cream of chicken soup
• 2 tablespoons butter
• 2 strips bacon
• 1 onion finely chopped
• 1 clove garlic crushed
• 3/4 cup arborio rice
• 1/2 cup dry white wine
• 1 1/2 ounces Parmesan grated
• 1 tablespoon olive oil
• 9 ounces chicken breasts cubed
• 4 1/2 ounces sliced mushrooms
• 3 ounces frozen peas thawed
• arugula to serve
• 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.

chicken soup, butter, bacon, onion, garlic, arborio rice, white wine, parmesan grated, olive oil, chicken breasts, mushrooms, arugula, parmesan shaved

Taken from www.yummly.com/recipe/Cream-of-Chicken-Risotto-with-Arugula-1405066 (may not work)