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Mushroom and Chicken Risotto
- 1 onion
- 1 Clove garlic (if liked)
- 1 tblsp olive oil or rapeseed oil
- 25g (1oz) butter
- 2 rashers streaky bacon
- ½ tsp dried thyme
- 250g (10 oz) chicken fillet
- 150g (6 oz) closed cap mushrooms
- 250g (10 oz) quick mushroom rice
- 450ml (¾ pt) cold water
- 1tblsp parsley (or 1 tsp dried parsley)
- 2 tblsps grated Parmesan cheese
Peel and finely chop onion
Crush the garlic and flake away the skin and chop and crush to a paste with a pinch of salt
Chop the bacon and slice the chicken into bite size chunks
Wipe mushrooms and slice thinly
Melt half the butter and oil in pan and stir in onion, garlic, bacon and thyme. Cook stirring often, until onion is soft but not brown and bacon coated
Add chicken and brown the pieces. Add mushroom and stir until they begin to flop and turn moist
Stir the mushroom rice quickly through the contents of the pan and add 450ml cold water
Bring slowly to the boil giving the occasional stir. Simmer for about 10 minutes until chicken is cooked and rice is risotto like
Stir in remaining butter with the parsley
Dust with Parmesan cheese
