15g/1/2oz dried mushrooms
1 large red onion, thinly sliced
1 garlic clove, crushed
350g/12oz risotto rice
150ml/1/4 pint white wine
750ml/1/1/4 pints hot chicken stock
225g/8oz leftover cooked chicken, cut into chunks
1 tbsp fresh thyme leaves
2 tbsp olive oil
450g/1lb mixed mushrooms
75g/3oz baby spinach leaves
4 tbsp freshly grated Parmesan cheese
4 tbsp Ocean Spray® Wholeberry Cranberry Sauce
Place the dried mushrooms in a bowl with 150ml/1/4pint boiling water and leave to soak for 20 minutes. Remove the mushrooms with a slotted spoon and roughly chop. Reserve the mushroom liquor.
Melt the butter in a large frying pan and fry the onion for 2-3 minutes. Stir in the garlic and rice and fry for 1 minute. Pour over the white wine and scatter over the soaked mushrooms and cook stirring until the wine has almost evaporated.
Pour over the reserved mushroom liquor and half the stock. Stir in the cooked chicken and thyme and simmer gently stirring occasionally for 15 minutes until the stock has been absorbed. Gradually add the remaining stock and simmer for a further 5-10 minutes until the rice is creamy and just tender.
Meanwhile, heat the olive oil and fry the mushrooms over a high heat for 4-5 minutes until golden. Stir in the spinach leaves, remove from the heat and stir until the spinach is just wilted.
Stir the Parmesan cheese and Ocean Spray® Wholeberry Cranberry Sauce into the risotto and season to taste. Either spoon the mushroom mixture over the top of the risotto to serve or stir through the risotto. Serve immediately.