Chicken, Mushroom And Pea Risotto - cooking recipe

Ingredients

1 tbsp olive oil
1 lb chicken breast, cut into 3/4 inch pieces
2 1/2 tbsp butter
3.5 oz mushrooms, thinly sliced
1 None onion, finely chopped
1 clove garlic, minced
3.5 oz Arborio rice
2 cups chicken stock
1 (15 oz) can condensed cream of mushroom soup
5 oz frozen peas
1 oz Parmesan cheese, grated
1 tbsp fresh thyme, chopped + extra sprigs, to serve
None None crusty bread, to serve

Preparation

Preheat oven to 350\u00b0F.
Heat oil in a large saucepan over high heat. Working in batches, cook chicken for 3-4 mins, until browned. Set aside. Add butter and saute mushrooms, onion and garlic for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Add stock and soup. Bring to a boil, stirring constantly. Transfer to a baking dish. Bake, covered, for 15 mins, stirring twice during cooking. Add chicken and bake for another 10 mins, until rice is tender and chicken is cooked through.
Add peas, Parmesan and thyme. Season. Let cool, covered, for 3 mins. Top with extra thyme and serve with crusty bread.