Chicken & Mushroom Risotto

olive oil
500g chicken pieces
1 onion, diced
2 cups Arborio rice
3 cups fresh chicken stock
1 cup white wine
250g mushrooms
1 sliced zucchini
Jensens Organic Chilli
Jensens Organic Garlic
fresh Parmesan cheese

1. Heat oil in a large pan and stir in rice and onion. Cook whilst continuing to stir for 2 minutes.
2. In a separate pan, heat white wine and stock.
3. Add chicken pieces to rice and continue cooking for 2 minutes.
4. Add vegetables, then
continue stirring and adding ½ cup of stock every few minutes until all stock is nearly absorbed and rice is creamy and tender. Stir through Jensens Organic Chilli
and Garlic.
6. Serve hot with fresh parmesan cheese on top.

Serves 4

Takes 30 minutes