Chicken breasts topped with mushroom risotto

Serves 2

Difficulty Easy

Cooking Time 25 - 35 minutes

1 pack Woolworths Easy Meals free-range chicken breasts topped with mushroom risotto
2 T butter
200 g mushrooms, torn
1 sprig thyme
a pinch of salt
1 handful celery leaves, torn
2 T extra virgin olive oil
1 T white balsamic vinegar
Parmesan for serving

1. Air-fry Woolworths Easy Meals free-range chicken breasts topped with mushroom risotto according to package instructions.

2. Melt butter in a pan and sauté torn mushrooms with thyme and a pinch of salt.

3. Toss torn celery leaves with extra virgin olive oil, 1 T white balsamic vinegar and a little salt.

5. Top with a generous grating of Parmesan and serve with the chicken breast

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistants: Bianca Jones, Bianca Strydom