Chicken Risotto

Ingredients

• 1 chicken breast, skin removed, diced
• 6 button mushrooms, sliced
• 2 tbsp capsicum strips from jar
• 2 tbsp sun dried tomato, drained on paper towel
• 6 cups chicken stock
• 1 cup arborio rice
• 50g feta
• 1 onion, diced
• ½ lemon rind zested
• 1 tsp. each oregano &marjoram
• 3 cloves garlic
• 50g fresh parmesan cheese
• Cracked Pepper

Method

1. 1Heat stock in a pot until simmering, turn heat down to low.
2. 2In a frypan heat olive oil and sauté onion on med heat for 5 mins until softened.
3. 3Once softened, add dried rice, stirring. Add one ladle of simmering stock. Keep stirring until liquid has been absorbed. Add another ladle, then add herbs, garlic, pepper, and stir until liquid absorbed.
4. 4Now add another ladle and mushrooms, and keep stirring.
5. 5Again another ladle, sundried tomatoes, chicken and season with a little more cracked pepper.
6. 6Another ladle, chicken should be half cooked by now, add capsicum strips. Simmer and stir until liquid absorbed. Season a little more cracked pepper and add another ladle of stock. Add lemon zest.
7. 7You may not need the entire stock, test a grain to see if cooked. If not repeat process until cooked. Once rice and chicken cooked, add parmesan and crumbled feta.
8. 8Serve immediately. Any left overs can be reheated in microwave, just add a tiny bit of water before reheating.