Cream Of Chicken Risotto With Arugula

Name: Cream Of Chicken Risotto With Arugula
Ingredients: 1 x 14 oz can condensed cream of chicken soup; 2 tbsp butter; 2 strips bacon; 1 None onion, finely chopped; 1 clove garlic, crushed; 3/4 cups arborio rice; 1/2 cup dry white wine; 1.5 oz Parmesan, grated; 1 tbsp olive oil; 9 oz chicken breasts, cubed; 4.5 oz sliced mushrooms; 3 oz frozen peas, thawed; None None Arugula, to serve; None None Parmesan, shaved, to serve

14 ingredients

4 steps

Ingredients

1 x 14 oz can condensed cream of chicken soup
2 tbsp butter
2 strips bacon
1 None onion, finely chopped
1 clove garlic, crushed
3/4 cups arborio rice
1/2 cup dry white wine
1.5 oz Parmesan, grated
1 tbsp olive oil
9 oz chicken breasts, cubed
4.5 oz sliced mushrooms
3 oz frozen peas, thawed
None None Arugula, to serve
None None Parmesan, shaved, to serve

Directions

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.