Easy recipe Mushroom Risotto With Tarragon Chicken Recipe

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about seven hundred and fiftyml (three cups) Campbells Real Stock Chicken five hundredml (two cups) water (Recipes by ingridients water) two tablespoons olive oil (Recipes by ingridients olive oil) one, leek (Recipes by ingridients leek) pale section only, thinly sliced two garlic (Recipes by ingridients garlic) cloves, finely chopped three hundred and thirtyg (one one/two cups) SunRice Arborio Risotto Rice one hundred and twenty-fiveml (one/two cup) white wine four (about about two hundredg each) single chicken breast (Recipes by ingridients breast) fillets, halved horizontally two tablespoons chopped fresh tarragon fourtyg butter about two hundredg small Swiss brown mushrooms, trimmed, quartered about one hundred and fiftyg, oyster mushrooms (Recipes by ingridients oyster mushrooms) torn one quarter cup chopped fresh continental parsley fourtyg (one/two cup) finely grated parmesanStep one Bring stock and water (Recipes by ingridients water) to a simmer in a saucepan over medium heat. Mushroom Risotto With Tarragon Chicken Recipe. Heat half the oil in a heavy-based saucepan over medium heat. Add the leek (Recipes by ingridients leek) and garlic (Recipes by ingridients garlic) and cook, stirring, for two minutes or until soft. Add the rice (Recipes by ingridients rice) and cook, stirring, for one minute or until the grains appear glassy. Add the wine and cook, stirring, for one minute. Add the stock mixture. Mushroom Risotto With Tarragon Chicken Recipe. Bring to the boil, stirring often. Reduce heat to low. Cover and cook for about twenty minutes or until rice (Recipes by ingridients rice) is tender and liquid is absorbed. Step two Meanwhile, heat the remaining oil in a large non-stick frying pan over medium heat. Mushroom Risotto With Tarragon Chicken Recipe. Season both sides of the chicken with salt and pepper and sprinkle with the tarragon. Add the chicken to the pan and cook for three minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Heat half the butter in the frying pan over medium heat. Add the combined mushrooms and cook, stirring occasionally for five minutes or until soft. Step three Add the mushroom mixture, parsley, remaining butter and half the parmesan to the risotto. Season with salt and pepper. Mushroom Risotto With Tarragon Chicken Recipe. Stir until well combined. Mushroom Risotto With Tarragon Chicken Recipe. Thickly slice the chicken diagonally. Divide the risotto among serving bowls. Mushroom Risotto With Tarragon Chicken Recipe. Top with the chicken and remaining parmesan to serve..