Ingredients

· 1 tablespoon olive oil

· 50 g butter

· 300 g chicken, diced

· 250 g button mushrooms, sliced

· 1 onion, sliced

· 3-4 garlic cloves, crushed

· 250 g Arborio rice

· 800 ml chicken stock

· 250 g Italian melt cheese

Method

Preheat the oven to 180°C. Heat the olive oil and butter in a large oven proof pot over a high heat, then add the chicken and brown it quickly while stirring. Then, add the mushrooms, onion and garlic. Continue cooking for a few minutes, then add the rice and chick stock together and bring it to boil. Add the Italian melt cheese, then cover the pot and place it in the oven for about 30 minutes. Allow the baked risotto to rest for a while before serving piping hot.