Seasoned Chicken & Mushroom Risotto

Cook Time 30 minutes

Servings 4

Ingredients

Seasoned Chicken

300g skin-off chicken breast fillets, diced into 2 cm cubes

½ tsp paprika

½ tsp onion powder

½ tsp garlic powder

½ tsp ground coriander

½ tsp oregano, dried

½ tsp ground cumin

1 tsp salt

Risotto

10ml olive oil

1 cup arborio rice

80g brown onion, peeled and finely chopped

80g leek, rinsed and finely chopped

2 cloves of garlic, peeled & minced

¼ cup white wine

3 cups chicken stock, heated

1 tsp dried Italian herbs

250g mushrooms, sliced

10g butter

50ml cream

5ml lemon juice

Salt & pepper, to taste

100g peas, frozen

100g zucchini, diced into 1 cm cubes

To Garnish

Flat leaf parsley, rough chopped

Grana Padano, grated

Method

Preheat oven to 180°C. In a mixing bowl, combine the chicken and the herbs and spices, evenly distribute seasoned chicken on a non-stick baking tray and roast for approximately 10 minutes or until cooked.

Add half the olive oil in a large deep saucepan, over a high heat. Sauté Arborio rice for 4 - 5 minutes or slightly caramelized, then remove from the saucepan and reserve.

Using remaining olive oil sauté off onion and leek, until soft. Add minced garlic and continue for 2 minutes. Reintroduce the toasted rice to the onion-leek mixture and stir. Stir in white wine, bring back to simmer, add the chicken stock gradually (50mls at a time) stirring through until absorbed by the rice.

Mix Italian herbs, mushrooms, peas & zucchini and allow to cook for a further 2 - 3 minutes over a low heat. Stir through butter, cream & lemon juice and season to taste.

Divide risotto & seasoned chicken across 4 bowls and garnish with fresh parsley and grana padano.