Fry the onion and garlic in a little oil on a medium heat, until soft. Add the mushrooms and diced chicken breast, cook for a further 5 minutes. Add the risotto rice and cook for 2 minutes to coat the rice and then add a quarter of the stock and let it simmer gently.
Keep adding the stock a ladle at a time, stirring continuously. When you have run out of stock the rice should be creamy. Then add the cheese, stir, season and serve on warmed plates.
Tip: Don't have the heat too high or it won't be fully cooked when the stock has run out.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.