Spring risotto
Ingredients
- 1.5 litres chicken stock
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- ½ cup sliced mushrooms
- 2 cups arborio rice
- 150ml dry white wine
- 1 cup shredded cooked chicken (from roast)
- ½ cup frozen peas
- ⅓ cup grated parmesan, plus
- extra to serve
- 30g butter, chopped
- grated zest and juice 1 lemon
- 2 tablespoons chopped parsley, plus extra to serve
- crusty bread, to serve
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