Chicken Risotto

Who does not like risotto??? 

Serves: 4
45 minutes

Ingredients:

• 60 ml olive oil
• 400 g chicken drumsticks
• 1 red onion sliced
• 5 garlic cloves, sliced
• 250 g parboiled rice (i used the risotto rice)
• 150 ml sherry (can be omitted) (optional)
• 700 ml chicken stock
• 150 g peas
• 250 g white button mushrooms
• sprigs of lemon thyme
• 1 lemon, juiced and zest (use only a 1/4 of this, or taste before you use all)
• 1 lemon, quartered

Method:

1. Heat the oil in a large frying pan over a medium heat & cook the chicken until golden brown all over. Remove from the pan.
2. Add onion to the pan & cook until really soft, add garlic & cook for a further 3 minutes.
3. Stir in the rice, sherry and chicken stock & return the chicken to the pan.
4. Simmer uncovered for ±20 minutes & then add the peas & cook for a further 5 minutes until all the liquid has evaporated. 
5. Stir in the mushrooms, thyme & grated zest & juice of 1 lemon. Serve with extra thyme and lemon wedges.