Chicken Risotto With Arugula - cooking recipe

Ingredients

1 (15 oz) can cream of chicken condensed soup
2 1/2 tbsp butter
1 None onion, finely chopped
1 clove garlic, minced
5.25 oz Arborio rice
1/2 cup dry white wine
1/2 cup heavy cream
1.5 oz Parmesan cheese, grated
1 tbsp olive oil
1 lb chicken breasts, cubed
5.25 oz mushrooms, quartered
4 cups baby arugula + extra, to serve

Preparation

Bring 4 cups water and soup to a boil. Reduce heat and keep warm.
Melt butter in a large saucepan over high heat. Saute onion and garlic for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Add wine and cook for 1-2 mins, until almost evaporated. Add a ladle of hot soup and stir continuously until liquid is completely absorbed. Continue adding soup, 1 ladle at a time, until rice is tender, about 20 mins. Remove from heat. Add heavy cream and Parmesan. Season.
Meanwhile, heat oil in a frying pan over high heat. Cook chicken for 4-5 mins, until browned and cooked through. Set aside. Saute mushrooms for 2-3 mins, until browned. Add chicken, mushrooms and arugula to risotto. Serve topped with extra arugula.