Creamy Chicken and Mushroom Risotto

       
• 1 pk Royco® Chicken A La King Dry Cook in Sauce
       
• 2 chicken breast fillets, cut into cubes
       
• 1 ml salt and pepper
       
• 60 ml butter or margerine
       
• 1 onion, chopped
       
• 250g mushrooms, sliced
       
• 180 ml dry white wine (optional)
       
• 500 ml Arborio rice
       
• ½  lemon
       
• 60 ml parsley or thyme, chopped (10 ml if dried)
• 1750 ml water

       
• Mix the contents of the packet of ROYCO® Chicken A La King with 125ml water, set aside.
       
• Fry the chicken cubes in a little butter or margarine, season and set aside.
       
• Then fry the onions and mushrooms in the rest of the butter / margarine.
       
• Add the Arborio rice and stir for 1 minute.
       
• Add the  white wine and stir on a medium to low heat until the wine has almost all been absorbed.
       
• Measure 1750 ml (7 cups) water, add 125 ml at a time, stirring continuously until each addition as been absorbed, before adding the next 125 ml.  This should take 20 minutes.
       
• One all the water has been added, the rice should be just cooked.
       
• Add the Royco® Chicken A La King mixture and the chicken cubes, stir for 1 minute.
       
• Adjust seasoning with a squeeze of lemon juice and add the parsley. Serve immediately and enjoy your creamy chicken and mushroom risotto.

The best risotto takes at least 20 minutes to cook. It should have a creamy texture with a slight bite. If the risotto is cooked on to higher heat you will need to use more water.