Chicken Mushroom Risotto

Ingredients:

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 stick celery, finely chopped
500g chicken stir fry strips
2 bacon rashers, finely chopped
1 1/2 cups aborio rice
1 litre (4 cups) chicken stock
250g button mushrooms, thinly sliced
Salt and pepper, to taste
2 cups frozen peas and corn
1/2 cup finely grated parmesan cheese
1/4 cup finely chopped fresh parsley

Method:

1. Heat oil in a large flameproof casserole dish (20 cup capacity) over medium heat. Add onion, garlic and celery. Cook stirring occasionally until onion is soft.

2. Add chicken and bacon. Cook, stirring occasionally until chicken has changed in colour. Add rice, stock and mushrooms. Season with salt and pepper. Stir to combine. Bring to boil, cover with lid.

3. Cook in moderate oven (180C) for 15 minutes. Remove and stir in peas and corn. Return to oven for a further 5 minutes, or until rice is tender.

4. Stir in cheese and parsley, serve immediately.

**Katie's tip-- Any leftovers can be stored in the refigerator for up to 2 days. To reheat, simply stir in extra stock or water, to help retain moisture. This makes a lovely, hearty winter warmer**

I'm gonna give this one a go......when bringing stock /rice etc to the boil can ya leave it or do you have to stand there stirring it continuously until it comes to the boil?......

No, you can just leave it 'til it comes to the boil. I try not cook anything that involves me standing at the stove constantly stirring

Oh thanx so much.....yea me too......this is gonna end up one of my favs I reckon since I love chicken, mushrooms and rice