Creamy Mushroom and Spinach Risotto – Rich Glen

Ingredients

• 450 GM Chicken Thighs
• ½ tsp. Rosemary Salt Rub per thigh
• 4 cups Chicken Stock, Gluten Free Brand
• Brown Onion, finely chopped
• 2 Garlic Cloves, crushed
• 50 ML RG Extra Virgin Olive Oil (EVOO)
• 1 cup Arborio Rice
• 2 cups of Mushrooms, sliced
• 1/3 cup Parmesan Cheese, grated
• 2 cups Baby Spinach Leaves
• 1 x Free Range Farm Fresh Egg
• Salt Flakes & Ground Pepper to taste
• Parsley, small bunch