Chicken and mushroom risotto is a tasty one dish meal.
In large heavy pot, melt butter.
Sauté onion, garlic and rosemary over medium heat for 3 minutes.
Add rice and cook, stirring 2 minutes.
Mix in stock and mushrooms. Bring to a boil and reduce heat to a gentle boil.
When stock is absorbed, start adding milk, half a cup at a time, stirring each batch until absorbed.
Add chicken, then cheese. Add more hot liquid if needed. Season and serve.