- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, peeled and finely chopped
- 350 g Arborio risotto rice
- 241 g diced chicken, cut into smaller pieces
- 200 g mushrooms, sliced
- 1.2 litres chicken stock, made with 1 stock cube
- 300 g garden peas
- 62.5 g mozzarella cheese ball, torn
Heat 1 tablespoon of oil in a large frying pan, add the onion and cook for 5-10 minutes until starting to soften. Add the garlic and risotto rice for the last minute.
Meanwhile, in a separate frying pan, heat the remaining 1 tablespoon olive oil, then add the chicken and mushrooms. Cook for 5-10 minutes over a medium heat, until the chicken is cooked through and the mushrooms are brown.
Add the stock to the rice pan, a ladleful at a time, waiting until almost all of the stock has been absorbed before adding the next ladle. This should take about 20 minutes.
Stir through the peas and cook for a further 2-3 minutes. Just before serving, stir through the chicken, mushrooms and mozzarella. Season to taste and serve.