Spring Risotto

Name: Spring Risotto
Ingredients: 6 cups chicken stock; 1 tbsp extra virgin olive oil; 1 small onion, finely chopped; 4 oz mushrooms, sliced; 2 cups arborio rice; 2/3 cup dry white wine; 1 1/2 cups shredded cooked chicken; 2/3 cup frozen peas; 1/3 cup grated Parmesan cheese, plus additional, to serve; 2 tbsp butter, chopped; None None Grated peel and juice of 1 lemon; 2 tbsp chopped parsley, plus additional, to serve; None None Crusty bread, to serve

13 ingredients

4 steps

Ingredients

6 cups chicken stock
1 tbsp extra virgin olive oil
1 small onion, finely chopped
4 oz mushrooms, sliced
2 cups arborio rice
2/3 cup dry white wine
1 1/2 cups shredded cooked chicken
2/3 cup frozen peas
1/3 cup grated Parmesan cheese, plus additional, to serve
2 tbsp butter, chopped
None None Grated peel and juice of 1 lemon
2 tbsp chopped parsley, plus additional, to serve
None None Crusty bread, to serve

Directions

1

Pour stock into medium saucepan and bring to a slow simmer. Keep warm.
2

Heat oil in a large heavy-bottomed saucepan on medium heat. Saute mushroom 1-2 mins. Remove from pan. Add onion to pan and saute 3-4 mins, until tender. Add rice and stir 1 min to coat well.
3

Pour in wine and stir 1 min until absorbed. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 30 mins or until rice is tender but firm to the bite).
4

Remove from heat. Stir in chicken, peas, mushroom, Parmesan cheese, butter and lemon peel and juice. Season to taste. Let stand, covered, for 2 mins. Serve with additional grated Parmesan cheese, parsley and crusty bread.