Baked Chicken & Mushroom Risotto
- Preheat oven to 180C.
- Heat oil and butter in a large oven proof pot over a high heat, then add chicken and brown quickly. Add mushroom, onion and garlic. Continue cooking then add rice and stock bring to the boil.
- Add 4 Cheese Melt cheese, then cover and place in the oven for 30 minutes.
- Allow risotto to rest before serving.
- For an easy entertaining idea, slice zucchini into 1cm rounds, top with Perfect Italiano 4 Cheese Melt and bake in the oven till the cheese is perfectly golden. Season with salt, pepper and serve warm.