Chicken and Mushroom Baked Risotto

Easy baked chicken and mushroom risotto made without wine. This cheesy mushroom risotto is a great winter rice recipe.

Ingredients:

• 1 tbsp olive oil

• 50g Western Star Butter

• 300g Chicken, diced

• 250g Button mushrooms, sliced

• 1 onion, sliced

• 1 clove garlic, crushed

• 250g Arborio rice

• 800ml Chicken stock

• 250g Perfect Italiano 4 Cheese melt
  

Method

1. Pre heat oven to 180°C.

2. Heat oil and butter in a large oven proof pot over a high heat, then add chicken and brown quickly. Add mushroom, onion and garlic. Continue cooking then add rice and stock bring to the boil.

3. Add Perfect Italiano 4 Cheese Melt, then cover and place in the oven for 30 minutes.

4. Allow risotto to rest before serving.

Recipe source: My Foodbook