By Charlotte Gaines
If you make enough, this tasty recipe can last you for a couple of meals and is a really filling meal after a long day of lectures.
Preparing: 15 mins
Cook: 30 mins
Ingredients: 5 sliced mushrooms, 2 tbsp olive oil, 350g pack chicken breast fillets – sliced, 1/2 diced onion, 2 x 28g chicken stock pots, 1 clove crushed garlic, 250g risotto rice, 150ml dry white wine (optional), cheese to top.
You can also throw in: peppers and peas.
Switch out the meat for veggie chicken and stock pots if you’d prefer.
- Heat 1 tbsp of oil in a large, wide pan over medium heat, then add the chicken and fry for 5 minutes until cooked through.
- Remove chicken from pan and set aside
- Add remaining tbsp of oil to pan and add onion to fry for 2 minutes until softened
- Stir the stock pots into 1 litre of boiling water.
- Add the garlic, some mixed herbs (if available) and the risotto rice to the pan and stir together until the oil has coated the rice
- Pour in wine and allow to bubble, then slowly begin adding the stock, a ladle at a time
- Stir stock in and allow each ladleful to be absorbed before adding another one
- Add the mushrooms, peppers, peas and chicken to the pan and simmer for another 8 minutes – make sure to stir and add any stock still left.
- When the rice is tender with a slight bite and the risotto has a creamy texture then remove pan from heat and stir in a small knob of butter and your chosen cheese (I just use cheddar)
- Top with more cheese and a small amount of black pepper
The true beauty of this dish is that it only requires one big pan when cooking, so you’re saved from doing a load of washing up.