Chicken risotto

This dish is a great way to use up leftover chicken, plus the caramelised onions add loads of flavour. Add more with some grated Parmesan to serve, if desired. Serves 4.

INGREDIENTS

4 tablespoons olive oil, divided

1 onion, chopped

4 tablespoons balsamic vinegar

340g uncooked Arborio rice

4 tablespoons dry white wine

1.6 litres hot chicken stock

2 tablespoons butter

280g chopped cooked chicken breast

Salt and pepper to taste

2 tablespoons chopped fresh thyme

METHOD

1) Heat half the oil in a saucepan over medium heat then add the onion and saute for 15 to 20 minutes until brown.

2) Remove from heat, stir in the balsamic vinegar and set aside.

3) Heat the remaining oil in a separate large frying pan over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine.

4) Reduce heat to medium low and start pouring in the stock slowly, adding more stock as each lot is absorbed. Continue until all the stock is used and the rice is al dente, about 20 minutes.

5) Stir in the reserved onion mixture and allow to heat through.

6) Remove from heat and stir in the butter and chicken.

7) Season with salt and pepper to taste, and garnish each serving with fresh thyme.