Mean Chicken Risotto

I just made this up tonight. It's based on my ham risotto but with a few slight variations. Mmmm, mmmm!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 3  medium chicken breasts, diced
• 1  tablespoon dried thyme
• 250  g button mushrooms, sliced
• 3  tablespoons olive oil
• 1  medium onion, finely sliced
• 4  garlic cloves, minced
• 1  tablespoon  mixed Italian herbs
• 1 1⁄2 cups arborio rice
• 1  liter  chicken stock
• 1 (385 ml) can 2% evaporated milk
• 5  sun-dried tomatoes, finely sliced
• 1  cup  frozen peas
• 1⁄2 cup  shredded parmesan cheese
•  cracked black pepper

Directions

1. Sprinkle chicken with thyme and cook in a non-stick pan until lightly browned. If you have a sticky pan, you might need to add a bit of oil here.
2. Set chicken aside.
3. Saute mushrooms in 1 tbsp of oil, then set aside.
4. Add remaining 2 tbsp oil to a large saucepan and cook onion, garlic and herbs until mixture is soft and aromatic.
5. Add rice and stir until coated, about 1 or 2 minutes.
6. Add chicken stock and evaporated milk and bring to the boil.
7. Reduce heat and simmer for 20 minutes or until rice is soft and mixture still a bit soupy, stirring frequently.
8. Stir in chicken, mushrooms, peas and tomatoes and cook for 5 minutes or until heated through.
9. Remove from heat and stir through parmesan and pepper. Serve immediately.