Name: Cream of chicken risotto with rocket
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4 cup water; 420 gram can cream of chicken condensed soup; 30 gram butter; 1 onion, finely chopped; 1 clove garlic, crushed; 1 3/4 cup arborio rice; 1/2 cup dry white wine; 1/2 cup cream; 1/2 cup grated parmesan; 1 tablespoon olive oil; 500 gram chicken breast fillet, cubed; 150 gram mushrooms, quartered; 80 gram rocket leaves, plus extra to serve

Cream of chicken risotto with rocket

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Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

4 cup water

420 gram can cream of chicken condensed soup

30 gram butter

1 onion, finely chopped

1 clove garlic, crushed

1 3/4 cup arborio rice

1/2 cup dry white wine

1/2 cup cream

1/2 cup grated parmesan

1 tablespoon olive oil

500 gram chicken breast fillet, cubed

150 gram mushrooms, quartered

80 gram rocket leaves, plus extra to serve

Method

1.Bring water and soup to the boil in a medium saucepan; reduce heat to low.

2.Melt butter in a large saucepan on high. Saute onion and garlic 3-4 minutes, until tender. Add rice; cook, stirring, 1 minute. Stir in wine; cook 1-2 minutes, until almost evaporated.

3.Stir stock into rice, 1 cup at a time, until all the liquid is absorbed and rice is tender (about 20 minutes). Remove from heat; stir in cream and parmesan. Season to taste.

4.Meanwhile, heat oil in a frying pan on high. Cook chicken 4-5 minutes, until browned and cooked through; set aside.

5.Saute mushrooms in same pan 2-3 minutes, until browned. Stir chicken, mushrooms and rocket through risotto.

6.Serve topped with extra rocket leaves.

You don’t need to wash the mushrooms. Simply wipe them with a damp paper towel and snip off the tips of the stalks.
Note

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