Risottos are a firm favourite. As those who have seen my other posts will know, I cook a great pork risotto and a cod risotto. There is also a prawn risotto which recipe I will put up soon! A few months ago I was in the mood for a risotto but I also had some chicken in the fridge, so a quick google search and I came across this recipe. The result was great and I have changed and adapted it to the creation you see below.

Ingredients – serves 2

• 120g risotto rice
• 20g butter
• 1 onion, finely chopped
• 1 celery stick, chopped
• 1 carrot, chopped
• 1 glass of white wine
• 1 chicken stock pot
• 50g parmesan, grated
• 2 chicken breasts, diced
• parsley, chopped

Method – takes about 20-30mins

1. Bring a litre of water a gentle simmer in a small saucepan and then add the stock pot and stir throughly. Leave the stock on the lowest heat to keep it hot during the whole process.
2. In a large saucepan, melt the butter over medium heat and then sauté the onion, celery and carrot until softened.
3. Add the chicken and cook for a few minutes until chicken is no longer pink.
4. Add the rice and coat in the butter. Cook for about 3 minutes until the rice starts to go translucent at the edges.
5. Add the glass of white wine and cook until evaporated.
6. Using a ladle, add one ladle of the stock and stir. Once this has almost soaked in, add another ladle and continue stirring.
7. Continue adding the liquid and stirring for around 15 to 20 minutes until the rice has reached the desired consistency.
8. Take the pan off the heat and stir in the parmesan and parsley and serve.