Recipe

1. Place olive oil, onion and garlic in a deep fry pan and cook for 5 mins until well browned, then add diced chicken, cook for a further 5 mins until chicken is nearly cooked, remove and place in a mixing bowl, add vegeta

2. (powdered vegetable stock) and stir until combined. Pour stock into a saucepan and heat until simmering, add rice to a clean frypan and dry cook it for 5 mins until it creates a little colour, then start adding a little stock (about 1/2 a cup at a time) and when the rice has absorbed all the stock then add a little more and keep doing that till the stock has finished. Add mushrooms to the rice cook for 5 mins, then add sundried tomatoes and pesto, stir and cook for 3 mins, then add cream stir and cook for 2 minutes Return chicken and onion mix to the rice with 50g of parmesan and stir and cook for 2 mins, serve and garnish with the rest of the parmesan and Enjoy :).