Chicken Risotto

Directions

1. 1
   Add a glug of olive oil to a pan and heat.
2. 2
   Make the chicken stock in a pan and bring to the boil.
3. 3
   Chop and fry the onion on a medium heat until soft and translucent.
4. 4
   Chop the mushrooms and add them to the pan and fry them until brown.
5. 5
   Dice the chicken breast and add to the pan and fry until no longer pink.
6. 6
   Add the rice to the pan and toast for a few minutes.
7. 7
   Pour enough stock into the pan to just cover the contents and top up as it runs low.
8. 8
   When you run out of stock, let it simmer down until thick with rice.