Spring Risotto - cooking recipe

Ingredients

6 cups chicken stock
1 tbsp extra virgin olive oil
1 small onion, finely chopped
4 oz mushrooms, sliced
2 cups arborio rice
2/3 cup dry white wine
1 1/2 cups shredded cooked chicken
2/3 cup frozen peas
1/3 cup grated Parmesan cheese, plus additional, to serve
2 tbsp butter, chopped
None None Grated peel and juice of 1 lemon
2 tbsp chopped parsley, plus additional, to serve
None None Crusty bread, to serve

Preparation

Pour stock into medium saucepan and bring to a slow simmer. Keep warm.
Heat oil in a large heavy-bottomed saucepan on medium heat. Saute mushroom 1-2 mins. Remove from pan. Add onion to pan and saute 3-4 mins, until tender. Add rice and stir 1 min to coat well.
Pour in wine and stir 1 min until absorbed. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 30 mins or until rice is tender but firm to the bite).
Remove from heat. Stir in chicken, peas, mushroom, Parmesan cheese, butter and lemon peel and juice. Season to taste. Let stand, covered, for 2 mins. Serve with additional grated Parmesan cheese, parsley and crusty bread.