It's risotto, Vivian!

If I can make this risotto recipe, anyone can make risotto...even those "masterchefs" - heheheh. Makes a lot, but it will all be eaten.

Method

First make the risotto, bring the stock and 2 1/2 cups of cold water to boiling in a saucepan, then cover and simmer. Heat the butter and oil in a large, heavy saucepan over medium heat. Add onion and garlic. Stir and cook for about 2 mins until the onion is tender. Add rice and stir continuously for 1 min. Add wine and cook for 2 min until it has pretty much evaporated. Reduce heat to low and add one ladle of stock, stir with a wooden spoon until all the liquid is evaporated and then repeat. It takes about 25 mins.
Some people say you don't have to stir it the whole time, and some people say you can add more stock at a time, but if you aren't as familiar with making risotto, I reckon you do it this way first.

At the same time, heat the oil (for the chicken part of recipe) in a frypan over high heat. Add chicken and mushrooms. Cook, stirring occasionally, for about 5 mins or until chicken is cooked through. Then turn off.

Right after you have finished the stock, add chicken mixture, then peas (I always put loads of peas), the washed (and dried) baby spinach and cook for a couple of minutes and then take off the stove, add the parmesan and you're done.

• Chicken
• Easy
• Quick
• Risotto