Chicken and Mushroom Risotto

Finely chop the onion and garlic, then add to the pan along with the diced chicken. Spray with low calorie cooking spray.

Cook gently until the onions are soft, but not coloured.

Turn the heat up and add the rice and stir well. Add the mushrooms, stock cubes, white wine vinegar and 100ml of the water.

Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of water and stirring, allowing each ladleful to be absorbed before adding the next.

Carry on adding water until the rice is soft but with a slight bite. This will probably take about 30 minutes. If you are using peas and cooked sliced sausage add them just before the rice is cooked.

Immediately pour into a serving dish stirring in the parmesan and lemon juice. Cover for 5 minutes or so, to allow juices to soak in.

Place garlic and onion in Thermomix bowl and chop on speed 5 for 3 seconds.

Scrape down sides, add a few sprays of low fat cooking spray, chicken breast and saute for 4 minutes, 100°, reverse speed 1.

Add mushrooms, arborio rice, stock paste, water and cook for 16 minutes, 100°, reverse speed 1.5. Place simmering basket on top NOT the Measuring Cup!If you are using peas and cooked sliced sausage add them after 14 minutes then continue cooking.

Immediately pour into bowl or serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so, to allow juices to soak in.