Chicken And Mushroom Risotto - cooking recipe

Ingredients

4 tbsp olive oil
1 None onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 1/2 cups aborio rice
1/2 cup dry white wine
1/2 oz dried porcini mushrooms, soaked in 1 cup lukewarm water for 30 mins
3 cups vegetable stock
1 lb chicken breast, cut into strips
5 oz oyster mushrooms
1 None small zucchini, diced
4 oz cherry tomatoes, halved
3 sprigs fresh thyme, leaves stripped from stems

Preparation

Heat 2 tbsp oil in a saucepan and saute the onion and garlic until softened. Add the rice and cook for 1 min. Add the wine and simmer for 2 mins. Add the porcini mushrooms and their water. Cook over a low heat until the liquid has been absorbed. Gradually add the stock, waiting until the liquid has absorbed before adding more. This should take 20-25 mins.
Heat 2 tbsp oil in a separate frying pan and saute the chicken for 5 mins, turning. Season with salt and black pepper and remove from the pan. Add the oyster mushrooms and zucchini and saute for 2 mins. Add the tomatoes and thyme and season with salt and black pepper. Add the chicken and vegetables to the rice and stir.