So this weeks outstanding dinner was a mushroom risotto with chicken. Reviews were that is ‘banging’ and worth making again.
So here’s what I used… (plus chicken thighs that were roasted plain) I admit I cooked this in a wok.
2 chicken oxo, large white onion, olive oil, small cup white wine, 1 tsp of mixed herbs, garlic granules, onion granules, about 2 punnets of mushrooms, small bit of lemon for juice
So how did I do it? Well I started with the onions gently frying them until they turned translucent and then added risotto rice I had to eye ball it because I’m lazy.
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