Chicken Risotto

olive oil

1 shallot - finely chopped

1-2 garlic cloves - crushed

2 chicken thighs (or any leftover chicken)

2 rashers of bacon

Large handful of chestnut mushrooms - roughly chopped

160g risotto rice

1 small glass of white wine

10 small broccoli florets

600ml chicken stock

1 tbsp dried mixed herbs

Parmesan to serve

serves 2

Gently fry the shallot and garlic in a little olive oil in a large pan. Once softened add the chicken and bacon and cook until the chicken is coloured on all sides. Now add the mushrooms cooking until they brown slightly. Add the rice for one minute stirring continuously. Pour in the wine and allow the alcohol to burn off for one minute. Add the broccoli, a ladle of stock, herbs and season with salt and pepper. Keep stirring so the rice does not stick to the pan and gradually add the stock as the rice cooks. This will take approx. 30-40 minutes. Once the rice has cooked serve with parmesan sprinkled over the top.

Alternative vegetables can be used such as celery, peas, leeks or asparagus. Whatever you have to hand!