Risotto

I love to cook, I'm no Jamie Oliver or Gordon Ramsay, but I haven't poisoned my husband yet either! I spent years under the misconception that risotto was a really difficult dish, mainly based on the rantings reality cooking shows. I recently overcame this fear and discovered this very straight forward dish. It is really tasty and quite light. It is now a firm favourite in our house.

Ingredients (serves 2):

2 chicken fillets (bite sized pieces)
2 rashers (cut into strips)
1 clove of garlic (finely chopped)
167 g of risotto rice (1/3 of a box)
butter
handful of peas (I use frozen)
500ml of hot chicken stock

The quickest way to do this is to have 2 frying pans on the go.

1. In one fry the chicken in some butter until cooked on the outside, add the bacon and continue until the chicken is browned and bacon crispy.

2. In the second pan, melt enough butter to coot the rice. Add the garlic and cook for a minute, then add the rice and coat in the butter.

3. Add a ladle of the stock to the rice and simmer over a low heat. As the stock is absorbed add the stock slowly. Keep stirring to a minimum. Season with salt and pepper to taste.

4. It takes about 20 minutes for the rice to cook and absorb all the stock. About 5 minutes from the end add the peas to the rice.

5. Once all the stock has been absorbed add the cooked chicken and bacon and stir.

6. Serve and enjoy :-)