Mean Chicken Risotto

Name: Mean Chicken Risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 3 medium chicken breasts, diced; 1 tablespoon dried thyme; 250 g button mushrooms, sliced; 3 tablespoons olive oil; 1 medium onion, finely sliced; 4 garlic cloves, minced; 1 tablespoon mixed Italian herbs; 1 1/2 cups arborio rice; 1 liter chicken stock; 1 (385 ml) can 2% evaporated milk; 5 sun-dried tomatoes, finely sliced; 1 cup frozen peas; 1/2 cup shredded parmesan cheese; cracked black pepper

Submitted by Chef #302958

"I just made this up tonight. It's based on my ham risotto but with a few slight variations. Mmmm, mmmm!"

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Ready In:: 50mins
Ingredients:: 14
Serves:: 6

ingredients

3 medium chicken breasts, diced
1 tablespoon dried thyme
250 g button mushrooms, sliced
3 tablespoons olive oil
1 medium onion, finely sliced
4 garlic cloves, minced
1 tablespoon mixed Italian herbs
1 ¹⁄₂ cups arborio rice
1 liter chicken stock
1 (385 ml) can 2% evaporated milk
5 sun-dried tomatoes, finely sliced
1 cup frozen peas
¹⁄₂ cup shredded parmesan cheese
cracked black pepper

directions

Sprinkle chicken with thyme and cook in a non-stick pan until lightly browned. If you have a sticky pan, you might need to add a bit of oil here.
Set chicken aside.
Saute mushrooms in 1 tbsp of oil, then set aside.
Add remaining 2 tbsp oil to a large saucepan and cook onion, garlic and herbs until mixture is soft and aromatic.
Add rice and stir until coated, about 1 or 2 minutes.
Add chicken stock and evaporated milk and bring to the boil.
Reduce heat and simmer for 20 minutes or until rice is soft and mixture still a bit soupy, stirring frequently.
Stir in chicken, mushrooms, peas and tomatoes and cook for 5 minutes or until heated through.
Remove from heat and stir through parmesan and pepper. Serve immediately.