Chicken and mushroom risotto

By Stephcooksstuff · 45 min

Ingredients

Instructions

1. Pan-fry the chicken thighs until golden, then set them aside.
2. In the same pan, cook the sliced mushrooms and minced garlic until the mushrooms soften.
3. Add the Arborio rice, chicken stock and lemon zest. Return the chicken to the pan and simmer for about 15 to 20 minutes, stirring about every 5 minutes, until the rice is soft and has absorbed the liquid.
4. Stir in the green peas, butter, dill, lemon juice and grated Parmesan, and mix until the peas are warm and everything is combined.

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