Chicken, Mushroom & Pea Risotto

Method

  1. Set the rice cooker to 'cook' setting.
  2. Add the butter, onion and garlic and stir until the onion is translucent.
  3. Add the rice and stir for 1 minute or until translucent. Stir in the chicken, mushrooms and stock and bring to boil.
  4. Close the lid and cook for 15 minutes or until the rice is tender but still firm to the bite and chicken is cooked. Stir occasionally.
  5. Turn the rice cooker off.
  6. Add the peas and cheese and stand until heated through.
  7. Serve sprinkled with the parsley.