Easy baked chicken and mushroom risotto made without wine. This cheesy mushroom risotto is a great winter rice recipe using Perfect Italiano Perfect Melt cheese.
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 Perfect Melt cheese
Method
Pre heat oven to 180°C
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
Add Perfect Italiano Perfect Melt cheese, then cover and place in the oven for 30 minutes
