Leftover chicken and mushroom risotto

1. 1

   Add half the oil to a medium saucepan and place over a medium-high heat. Fry the mushrooms until soft and golden, about 5 minutes. Once cooked through, tip into a bowl and wipe out the pan.

2. 2

   In the same pan, add the rest of the oil and fry the onion over a medium heat. When the onion is softened, add the rice and cook for a further minute. Add the stock to the pan, a ladel at a time, stirring continuously and waiting for the rice to abosrb the liquid before adding more. This will take around 15-20 minutes. When the rice is cooked, remove from the heat and add the parmesan.

3. 3

   Spoon in the mushroom and chicken, and stir together to heat through. Serve and enjoy!

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.