Piquanté-stuffed chicken fillets with mushroom risotto – Food & Home Magazine

Ingredients

• <h3>Risotto</h3>
• 30ml (2 tbsp) butter
• 30ml (2 tbsp) olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 150g button mushrooms, sliced
• 500g Arborio rice
• 200ml white wine
• 500ml (2 cups) chicken stock, hot
• salt and freshly ground black pepper, to taste
• 250ml (1 cup) Parmesan, freshly grated
• <h3>Chicken</h3>
• 6 chicken breast fillets
• 150g piquanté peppers, chopped
• 200g feta
• 6 slices pancetta, to wrap
• 80ml (1/3 cup) olive oil, for frying
• basil pesto, to serve