The great thing about a one-pot wonder like Chicken, Mushroom and Sundried Tomato Risotto is that the bowl warms your hands from the outside, and the rice, meat and veg warms you up from the inside. It also helps that the mushroom-rich meal tastes divine! #friendsandfamily #eatmoremushrooms #freshmushrooms #blendability #risotto #Italian #chicken #sundriedtomatoes

Chicken, Mushroom and Sundried Tomato Risotto

Serves 4



2 garlic cloves, finely chopped

1 medium onion, peeled and sliced

2 large chicken fillets, cut into bite-size pieces

4 cups chicken stock

2 cups Arborio rice

½ cup sundried tomatoes, cut in half

200g white button mushrooms

black pepper, to taste

1 cup baby spinach leaves

2tbsp ricotta cheese

2tbsp grated parmesan cheese



1 In a large saucepan, sauté garlic and onion and chicken pieces in a little stock and set aside.

2 Wash rice well.

3 Place remainder of stock in saucepan and bring to boil. Add ½ cup rice and gently stir until stock again boils.

4 Add a further ½ cup of rice and stir till stock again boils. Repeat until all rice is added to pan.

5 Add the chicken mixture, tomatoes, mushrooms and black pepper. Reduce heat and cook gently, stirring occasionally, for around 15 minutes until the rice is cooked and all stock absorbed.

6 Add spinach and toss to allow leaves to wilt. Remove risotto from heat and stir in ricotta cheese.

7 Serve on individual plates and sprinkle with parmesan cheese.