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“I just made this up tonight. It's based on my ham risotto but with a few slight variations. Mmmm, mmmm!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Set chicken aside.
  3. Saute mushrooms in 1 tbsp of oil, then set aside.
  4. Add remaining 2 tbsp oil to a large saucepan and cook onion, garlic and herbs until mixture is soft and aromatic.
  5. Add rice and stir until coated, about 1 or 2 minutes.
  6. Add chicken stock and evaporated milk and bring to the boil.
  7. Reduce heat and simmer for 20 minutes or until rice is soft and mixture still a bit soupy, stirring frequently.
  8. Stir in chicken, mushrooms, peas and tomatoes and cook for 5 minutes or until heated through.
  9. Remove from heat and stir through parmesan and pepper. Serve immediately.

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