Serves 4-6
250g arborio risotto rice
1 onion, finely diced
2 cloves garlic, grated/crushed
1 carrot, finely diced
2 ribs/sticks celery, finely diced
150g mushrooms, stalks finely diced and caps roughly chopped for texture
3 vegetable stock cubes
1 kettle of just boiled water
either 2 cups of cooked shredded chicken breast or a pack of cooked chicken from supermarket
In a deep frying pan add the onion, garlic, carrot and celery with a little boiling water and the stock cubes, just as they are starting to soften add the mushrooms and cook down a little.
Add the rice. Bit by bit add the hot water from the kettle, keep stiring until all the water has been absorbed then add more water. Keep doing this until the rice is cooked with a little bite left.
Taste the risotto for seasoning, I usually add lots of black pepper.
Serve with a side of green beans.
250g arborio risotto rice
1 onion, finely diced
2 cloves garlic, grated/crushed
1 carrot, finely diced
2 ribs/sticks celery, finely diced
150g mushrooms, stalks finely diced and caps roughly chopped for texture
3 vegetable stock cubes
1 kettle of just boiled water
either 2 cups of cooked shredded chicken breast or a pack of cooked chicken from supermarket
In a deep frying pan add the onion, garlic, carrot and celery with a little boiling water and the stock cubes, just as they are starting to soften add the mushrooms and cook down a little.
Add the rice. Bit by bit add the hot water from the kettle, keep stiring until all the water has been absorbed then add more water. Keep doing this until the rice is cooked with a little bite left.
Taste the risotto for seasoning, I usually add lots of black pepper.
Serve with a side of green beans.
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