Creamy Chicken, Mushrooms and Tomato Risotto

Other than pasta, this is very authentic Italian. It has meat, tomato and arborio rice.

Ingredients

500-600g chicken thigh, cut into 2cm cubes
1 large brown onion, halved, thinly sliced
30g butter
1 bottle tomato passata
1 ¼ - 1 ½ litres boiling water
3-5 teaspoons of chicken stock powder
200g button mushrooms, sliced
1 cup dry white wine
1 - 1 ½ cups of arborio rice
3 tablespoons tomato paste
3 tablespoons grated parmesan
2 tablespoons oregano
Grated percorino cheese
Pepper
Olive Oil

Method

Add passata and boiling water to a saucepan. Bring to the boil and add stock powder.
Heat 2-3 tablespoons of oil in a large saucepan over high heat. Add the chicken. Cook, stirring, for 2 to 3 minutes, or until browned. Once browned, remove from saucepan.
Add butter to saucepan. Once melted, add the onion and cook until translucent. Add mushroom and cook for 2-3 mins. Add chicken and arborio rice and stir until rice becomes translucent.
Add wine. Stir until wine is absorbed. Add 2 ladels of the tomato/chicken stock.
Stir until absorbed. Continue to add 1 ladel of tomato/chicken stock until rice is al dente.
Add parmasen cheese and season with pepper. Cook for a further 5-10 mins.
Stir in oregano. If more liquid is required, add boiling water only.
Serve into bowls. Sprinkle percorino and top with pepper.