Chicken risotto - wheat free recipe

200	g	risotto rice (arborio)
2	tbsp	olive oil
1		onion, chopped
1		red pepper, chopped
1		green pepper, chopped
8-10	medium	mushrooms, sliced
750	ml	wheat free/gluten free vegetable stock
2-3		skinless chicken breasts, chopped
1	tbsp	olive oil
2	tsp	dried oregano
		freshly ground black pepper
50	g	parmesan cheese, grated (optional)

1.	Put 2 tbsp olive oil in a heavy bottomed pan and add the risotto rice, gently heat the rice for 2 - 3 minutes, until the rice looks translucent.

2.	Add the onion, peppers and mushrooms and cook for another 5 minutes, being careful not to brown the rice.

3.	Add the vegetable stock and bring to the boil. Turn down the heat and simmer the rice for 25 minutes, adding boiling water if necessary to ensure it does not dry out.

4.	Put the chicken pieces in a frying pan with 1 tbsp of oil and cook until lightly browned.

5.	At the end of the risotto cooking time add the chicken, oregano and seasoning and mix well.

6.	Serve sprinkled with grated parmesan.

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