Chicken and mushroom risotto

For a beautiful creamy chicken and mushroom risotto for 4 you will need:

8oz or 225g cooked chicken
2 medium onoins
2 cloves garlic
8oz or 225g Italian risotto rice
3/4 pint or 450ml chicken stock
1/4 pint or 150ml dry white wine
6oz or 175g mushrooms
2 tablespoons olive oil
salt and pepper
Chopped parsley

Finely chop the onions and the garlic

Slice the mushrooms

Dice the chicken

Heat the oil in a pan and gently fry the onions and the garlic until tender.

Add the mushrooms and cook for about 2-3 minutes.

Then add the rice and cook for another 2 minutes.

Add the wine and cook until it has all been absorbed by the rice.

Add half of the stock and bring to the boil.

Lower the heat and simmer gently, stirring frequently and adding the rest of the stock very slowly, bit at a time.

When all of the liquid has been absorbed add the chicken and cook gently for about 5 minutes until the rice is creamy but still firm when you bite it.

Season to taste and serve immediately sprinkled with a little chopped parsley.