Chicken Risotto

1. In a large pot, heat butter over medium heat.
2. Add mushrooms and peas. Stir and cook for 5 minutes until the mushrooms turn brown.
3. Add chicken, ¼ teaspoon salt, and black pepper. Cook for 3-4 minutes.
4. Remove the cooking pot from the stove and set it aside.
5. Also, simmer chicken stock in a medium saucepan and set it aside.
6. Meanwhile, heat olive oil in a large cooking pot at low heat.
7. Add chopped onion and cook for 5 minutes until the pieces become translucent. Stir it occasionally.
8. Add rice. Stir and cook for 2 minutes or until the rice turn opaque.
9. Add the remaining salt and ½ cup ofchicken stock to rice and stir. Cook until the stock is absorbed.
10. Slowly add the remaining chicken stock, ½ cup at a time, so that rice can easily absorb it.
11. Cook rice for half an hour until they get tender.
12. Add chicken cubes, mushroom slices, parsley, and Parmesan cheese. Heat the mixture.
13. Transfer chicken risotto to a serving bowl.
14. Garnish with grated cheese, parsley, and fresh thyme.
15. Serve and enjoy!

Trivia

• The oldest mushroom fossil is 420 million years old.
• The largest mushroom, Honey Mushroom, is found in Oregon’s Blue Mountains.
• Most types of mushrooms grow towards the sunlight.
• Mushrooms are comprised of 90% water.

In the Amazon Rainforest, mushrooms release spores high into the air which triggers heavy rainfall.