Chicken and Mushroom Risotto

• 300 g chicken breasts, diced
• 2 cups arborio rice
• 4 cups vegetable stock, Simmered
• 1 tablespoon olive oil
• 34 cup fresh cream
• 100 g fresh parmesan cheese, Shaved, half for cooking half for garnish
• 190 g basil pesto
• 150 g semidried tomatoes
• 1 garlic, cloved roughly diced
• i small onion, roughly diced
• 1 tablespoon powdered vegetable stock
• 1 12 cups mushrooms, Sliced

1. Place olive oil, onion and garlic in a deep fry pan and cook for 5 mins until well browned, then add diced chicken, cook for a further 5 mins until chicken is nearly cooked, remove and place in a mixing bowl, add vegeta
2. (powdered vegetable stock) and stir until combined.
3. Pour stock into a saucepan and heat until simmering, add rice to a clean frypan and dry cook it for 5 mins until it creates a little colour, then start adding a little stock (about 1/2 a cup at a time) and when the rice has absorbed all the stock then add a little more and keep doing that till the stock has finished.
4. Add mushrooms to the rice cook for 5 mins, then add sundried tomatoes and pesto, stir and cook for 3 mins, then add cream stir and cook for 2 minutes Return chicken and onion mix to the rice with 50g of parmesan and stir and cook for 2 mins, serve and garnish with the rest of the parmesan and Enjoy :).

chicken breasts, arborio rice, vegetable stock, olive oil, fresh cream, parmesan cheese, basil pesto, tomatoes, garlic, onion, powdered vegetable stock, mushrooms

Taken from www.food.com/recipe/chicken-and-mushroom-risotto-377358 (may not work)