You will need chicken, bacon, risotto rice, fry light, vegetable or chicken stock, an onion, a few cloves of garlic and a selection of vegetables. I went with leeks, asparagus and tender stem broccoli.
Finely slice your onion and garlic and gently fry off in a large saucepan.
Slice up your other vegetables.
Add your sliced chicken to the onions and garlic.
Slice up your bacon and add to the pan once the chicken is cooking.
Mix in your risotto rice.
Add in about half a pint of stock or enough to cover all your ingredients.
Bring to the boil.
After five minutes add in a little bit more stock. Get your peas out of the freezer ready.
After a few minutes add in your asparagus and broccoli.
Cook for five to eight minutes and top up with a bit more stock. After five minutes add in your peas and cook for a further five minutes.
Once nearly all the stock has been absorbed and the rice is swollen and soft serve and enjoy with some black pepper.
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