Cream Of Chicken Risotto With Arugula - cooking recipe

Ingredients

1 x 14 oz can condensed cream of chicken soup
2 tbsp butter
2 strips bacon
1 None onion, finely chopped
1 clove garlic, crushed
3/4 cups arborio rice
1/2 cup dry white wine
1.5 oz Parmesan, grated
1 tbsp olive oil
9 oz chicken breasts, cubed
4.5 oz sliced mushrooms
3 oz frozen peas, thawed
None None Arugula, to serve
None None Parmesan, shaved, to serve

Preparation

In a saucepan, bring 4 cups water and chicken soup to a boil. Melt butter in another saucepan on high. Add bacon, onion and garlic clove and saute for 3-4 mins. Add rice and cook, stirring, for 1 min.
Stir in dry white wine and simmer for 1-2 mins, until almost evaporated. Gradually add soup mixture, stirring, until all liquid has been absorbed and rice is tender (about 20 mins).
Remove from heat and stir in grated Parmesan. Season to taste. Heat 1 tbsp olive oil in a frying pan on high. Saute chicken and mushrooms for 4-5 mins, until cooked.
Stir into risotto with frozen peas. Serve topped with arugula and shaved Parmesan.