This Chicken & Mushroom Risotto recipe has been a big hit with the Always FIT members. It tastes delicious and is really easy to make too.
Time: 45 minutes (including prep)
1 tbsp olive oil
4 chicken breasts, chopped
2 garlic cloves, crushed
1 large onion, diced
250g mushrooms, chopped
260g arborio risotto rice
1 litre chicken stock
40g parmesan cheese, grated
Sea salt and freshly-ground black pepper
1 handful fresh flat-leaf parsley, roughly chopped
Heat the olive oil in a large pan over medium heat and add the chicken. Fry for 5-6 minutes until golden, then remove from the pan and set aside.
Melt the butter in the same pan and add the garlic and onion. Fry for 3-4 minutes to soften.
Add the mushrooms and fry for a further 3-4 minutes until golden brown.
Add the risotto rice and mix well with the garlic, onion and mushrooms. Add 1/4 of the stock and bring to the boil. Turn down the heat and simmer for 20 minutes (stir occasionally and add a further 1/4 of the stock to the pan every 4-5 minutes).
Once all of the stock has been absorbed, add the chicken back into the pan along with the spinach and parmesan cheese, mixing well. Season with sea salt and plenty of black pepper, stir in the parsley and leave to simmer for a final 2-3 minutes until the spinach has wilted.
Divide between 4 bowls and enjoy!