Chicken and mushroom risotto

This delicious recipe is a hearty, delicious and affordable meal that is also packed with vitamin D. Similar to when humans are exposed to sunlight (or a sunlamp), mushrooms convert a precursor to vitamin D, called ergosterol, into vitamin D₂ when exposed to UV light. It turns out that just about anything with the precursor to vitamin D, when exposed to sunlight, will develop vitamin D!

Ingredients:

• 2 chicken breasts, skin removed, chopped
• 1 large onion, diced
• 2 tbsp olive oil
• 10 button mushrooms, chopped
• 1 ½ cups brown rice
• 4 cups chicken stock, heated
• 50g Parmesan cheese, freshly grated
• cracked pepper
• 4 cloves garlic
• handful of chopped parsley
• 1 tsp of butter
• 1 tsp dried oregano
• salt and pepper to taste

Instructions:

• Place the stock in a pot and simmer over low heat.
• In a large pan, heat 1 tbsp olive oil and add chicken. Cook chicken for 5 minutes until browned. Remove and set aside to be cooked further in risotto.
  Back in the pan heat 1 tbsp olive oil and sauté onion.
• Add rice, stirring to incorporate the onion.
• Add the stock, a serving spoon at a time and stir.
• After this add half the chopped mushrooms, stirring in more stock.
• When liquid has absorbed, add crushed garlic.
• Season with salt and pepper to taste, add oregano and stir in more stock.
• Add remaining mushrooms, and more stock.
• At this stage, it should have been cooking for around 20 mins. Add chicken back to pan and incorporate with parsley.
• Keep adding more stock if the rice needs further cooking.
• Once rice is cooked to your satisfaction, add a teaspoon of butter and parmesan cheese, mixing all together.