Chicken, Mushroom and Spinach Risotto
2 teaspoons olive oil
400g chicken thigh fillets, trimmed, thickly sliced
150g button mushrooms, halved
100g baby spinach leaves
1/2 cup frozen peas, thawed
50g parmesan cheese, grated
3 cups chicken stock
1 tablespoon olive oil
1 brown onion, finely chopped
1 large garlic clove, crushed
2 cups arborio rice
1/2 cup dry white wine (optional)
1. Make Basic Risotto: Bring stock and 2 1/2 cups cold water to the boil in a saucepan over high heat. Reduce heat to low. Cover and keep at a simmer. Heat butter and oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 2 minutes or until onion is tender. Add rice. Cook, stirring, for 1 minute. Add wine and cook for 2 minutes or until wine evaporates. Reduce heat to low. Add 1 ladle of stock to rice. Stir with a wooden spoon until all liquid has been absorbed. Repeat, 1 ladle at a time with remaining stock (this should take about 25 minutes).
2. Meanwhile, heat oil in a frying pan over high heat. Add chicken and mushrooms. Cook, stirring occasionally, for 5 minutes or until chicken is just cooked through.
3. Add chicken mixture, spinach and peas to risotto with last ladle of stock. Cook for 2 to 3 minutes or until heated through. Remove from heat (rice should be tender but firm in the centre). Add parmesan and season with cracked black pepper. Serve.