1 whole chicken (cut in half) (you could also use whole breast fillets or thigh steaks with skin on)
500g Arborio rice
1 onion finely diced
200g mushrooms chopped
1 tsp crushed garlic
100mls white wine
750mls chicken/vegetable stock + 250mls water
50g butter – chopped
100mls cream
chopped parsley
salt and pepper
1. Place chicken into a baking tray, drizzle with olive oil, and roast at 200C for 40 minutes
2. Remove chicken from tray, add onions, celery, garlic and mushrooms into tray with juices …… place back in oven for 5-10 minutes
3. Add white wine, stock and water, rice straight into tray. Stir well, replace chicken on top, wiggling a bit to settle it into the liquid.
4. Cover with foil and return to oven for 30 minutes
5. Remove the chicken, add the butter and cream to the rice and stir through. Season with salt and pepper.
Serve immediately. Yummo!
