Chicken and Mushroom Risotto

Method

1. To make risotto, heat olive oil in a deep non-stick pan, add onion and saute till soft.
2. Add rice and mix well. Add 2 cups vegetable stock and salt, mix, cover and cook for 10 minutes or till ¾ done.
3. To make chicken and mushroom mixture heat oil and 2 tsps butter in another non-stick pan, add garlic, mix and saute.
4. Add chicken cubes and saute on high heat till golden brown. Add mushrooms, salt and pepper powder, mix and saute.
5. Add this chicken mixture to the rice and mix well.
6. Add 2 cups vegetable stock, mix, cover and cook till all stock gets absorbed.
7. Just before serving, add remaining butter, lemon juice, parmesan cheese and mix.
8. Transfer into serving bowl, garnish with parsley and serve hot.

Additional Tips and Tricks