Smoked chicken, mushroom and sun-dried tomato risotto

1. Pour stock into a medium saucepan and bring to a slow simmer on medium heat. Keep warm.
   
   
2. Melt butter in a large, heavy-based saucepan on medium heat. Saute onion
   and garlic 2-3 minutes, until tender. Add rice, stirring until coated. Mix in wine and cook 1 minute, stirring, until absorbed.
   
   
3. Add hot stock, 1 cup at a time, stirring until all liquid has been absorbed – this will take 15-20 minutes. Rice should be tender yet firm. Season to taste.
   
   
4. Add smoked chicken, mushrooms and sun-dried tomatoes, and stir through. Remove from heat. Set aside, covered, for 5 minutes, then serve, sprinkled with parsley.

• If you don’t have Arborio rice, use a short grain rice in its place.