Risotto
Tablespoon olive oil
1 onion, finely chopped
1 smallish mug risotto rice
dash white wine
stock cube (chicken was mine)
2 mugs water
4ish button mushrooms, sliced thinly
Tomato, diced
leftover cooked chicken bits, chopped into edible chunks
Worcester Sauce
some cheddar and parmesan
Fry the onion in the oil on a moderate heat until translucent (about 5 minutes)
Turn the heat down and add the rice, stir for a couple of minutes.
Add the wine and let reduce for a couple of minutes
Add the stock cube and the water and stir. Cover, bring to the boil and simmer for approx 10-15 mins with some stirring until water is soaked in and the rice is almost cooked.
Add the mushrooms and tomato and cook for a further 3 minutes.
Stir in the chicken and cook til cooked through.
Add Worcester Sauce, season with some salt and pepper
Grate cheese on top and eat. Mmmmmmm
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