Chicken, Mushroom and TriColour Capsicum Risotto

Ingredients

• 3 chicken thigh fillets
• 1 clove of garlic
• soy sauce
• sesame seed oil
• 2 cups arborio rice
• 2-3 cups of chicken stock
• 0.5 of each of a red, green and yellow capsicum
• 1 spanish onion
• 200 g mushrooms

Method

1. Chop chicken thigh fillets into small pieces and marinate in finely chopped garlic and dash of soy sauce and sesame seed oil for at least two hours.
2. Cook chicken on high heat quickly and remove from pan.
3. Quickly fry arborio rice and then add chicken stock 1 cup at a time until it is absorbed and the rice is unable to absorb any more.
4. Add finely chopped spanish onion and coarsely chopped capsicum and mushroom.
5. Once the vegetables are cooked until 'al dente' and add previously cooked chicken to rewarm.

Notes

• Serves six.
• Baby spinach could be used in place of capsicum.