Chicken and mushroom risotto

Be waste wise while adding more colour and flavour to your meal by using parmesan rind and onion skin in this recipe for chicken and mushroom risotto. Start by placing the stock in a medium saucepan with the parmesan rind and onion skin. Then bring to a simmer over high heat. While the stock is simmering, heat some of the oil in a large deep frying pan over medium high heat. Cook half the chicken, turning, for two minutes or until browned and just cooked through. Then transfer to a bowl and repeat with the remaining chicken. Next, add the mushrooms to the pan. Cook for two minutes or until golden. Add the mushrooms to the bowl with the chicken and loosely cover with foil to keep warm. Use a slotted spoon to remove the onion skin and parmesan rind from the stock mixture and then discard. Heat a little more oil in the pan over medium heat. Add the onion and garlic and cook, stirring, for five minutes until the onion softens. Add the rice and stir for two minutes or until the grains appear glassy. Next, add the wine or extra stock and bring to a boil, stirring constantly for two minutes. Add a ladle of hot stock, stirring until the liquid is completely absorbed. Repeat with the remaining stock, stirring constantly and allowing the liquid to absorb before adding more stock. Continue cooking until the rice is tender yet firm to the bite and the risotto is creamy. This should take about 20 minutes or so. Then add the chicken, mushrooms and add the rocket to the risotto. Stir until the chicken is heated through and the rocket wilts. Remove from the heat and stir in half the grated parmesan. To serve, divide the risotto among serving bowls and sprinkle with the remaining parmesan. Try these clever waste-wise hacks to take your recipes to the next level.