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Ingredients
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Steps
01
Heat a little olive oil in a frying pan and fry the chicken breast over a high heat for about 3 minutes until light brown.
02
Turn the heat to low and fry the chicken breast on both sides for about 10 to 12 minutes. Season with salt and pepper.
03
Then cut the chicken into strips and set aside.
04
Peel and chop the onion. Brush the mushrooms clean and cut into slices.
05
Make a stock with hot water and the stock cube. Heat a little olive oil in a large pan and fry the onion.
06
Stir in the rice and cook, stirring, until the grains are coated all over with oil and become translucent. Deglaze with the white wine.
07
Add half of the hot stock and cook over low heat for 10 minutes, stirring frequently. Add the rest of the stock and the peas and cook the risotto for 10 minutes until soft (keep stirring).
08
Meanwhile, heat a little olive oil in a frying pan and fry the mushrooms until nicely browned and soft. Season with salt and pepper.
09
Stir the chicken into the risotto along with the mushrooms and half of the Parmesan cheese. Season further with pepper if desired.
10
Transfer the risotto to a plate and sprinkle with the rest of the Parmesan cheese.