Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
10 Mins
Prep time
25 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon olive oil
  • 400g chicken strips, trimmed of all visible fat
  • 1 leek, sliced
  • 1 clove garlic, finely chopped
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 3-4 cups boiling salt reduced vegetable stock
  • 250g button mushrooms, chopped
  • 60g baby spinach
  • 1 teaspoon grated lemon rind
  • 80g PHILADELPHIA Light Spreadable Cream Cheese

How to make it

  1. HEAT half the oil in a saucepan and brown the chicken strips well, remove. Add remaining oil, the leek and garlic and saute 2-3 minutes, stir in the rice and mix until translucent in appearance.
  2. POUR in the white wine and stir until liquid is absorbed. Gradually pour in the boiling stock, in small quantities; make sure that the rice grains are absorbing the liquid.
  3. COOK the rice over a medium heat until almost tender, add the mushrooms, spinach, lemon rind and chicken, and cook until tender. Stir through the PHILLY until well combined. Serve immediately.