Ingredients
100g risotto rice
half a brown onion, finely diced
2 large garlic cloves finely diced or crushed
about 6 or 7 mushrooms
2 tbsp of double cream
1/2 tsp olive oil
350g chicken breast, sliced into strips
handful of fresh parsley, finely chopped
large splash of white wine
500ml of stock
40g of parmesan
Method
Season the sliced chicken with salt and pepper, and fry on a high heat with 1 cal oil spray.
Remove chicken from the pan into a bowl to rest.
Add oil to the pan and fry the onion and garlic for 2 minutes. Then add the mushrooms and fry for another few minutes until the mixture has browned and the mushrooms have shrunk. Now add the rice and fry for another minute until browned.
Deglaze with the white wine and reduce the liquid until almost entirely gone. Now add about a fifth of the stock to the mixture and allow the rice to cook and soak it up over roughly a few minutes, until the liquid has all but disappeared again. Then add another splash of stock and keep repeating until the stock is used up. The rice by this point should be fully cooked and the mixture should be thick and runny, but not watery.
Stire in the cream and the paremsan cheese.
Season to taste.
Serve and sprinkle with the parsley.
Freezing and storage
Freezes and stores well. Can also be refrigerated for a few days and reheated in the microwave.