Easy chicken and mushroom risotto recipe

Easy and healthy chicken and mushroom risotto to make for weeknight dinner or lazy weekend lunches. 

Ingredients          

500g chicken thigh, diced

1 cup mushroom, diced

1 cup arborio rice

2 cups chicken stock

Salt & pepper, to taste

Prepare          

Preheat oven to 220˚C conventional setting.

Heat a oven-proof frying pan with olive oil. Cook chicken until browned. Add in mushrooms and cook until slightly softened.

Add in rice and stir to heat for 1 minute. Add stock and stir to combine.

Cover frying pan and transfer into oven for 25 minutes or until rice is absorbed and cooked through.

Serve          

Serve hot with your favourite fresh herbs.