£10 MEALS FOR UNDER

CHICKEN RISOTTO

Risotto is often thought of as a tricky dish to make but this recipe from Napolina is simplicity itself – and well worth a wee bit of effort.

You do have to stir it constantly as you’re adding the stock. The trick is to add it a little at a time, not all at once.

Serve with a glass of wine and enjoy!

You’ll need:

300g chicken breasts 1 large onion & 1 celery stick, finely diced 2 cloves of garlic, finely chopped 1 courgette, chopped 300g Arborio rice 1 x 400g can Napolina Chopped Tomatoes 1 litre of chicken stock 150g frozen peas 50g grated Parmesan cheese Handful of basil leaves

Method:

1. Heat 1 tablespoon of olive oil in a large, deep pan. Chop the chicken breasts into bite-sized cubes and cook until golden.

2. Add the onion, celery, garlic and courgette to the pan with the chicken. Fry for 5 to 6 minutes.

3. Pour the rice into the pan, add chopped tomatoes and mix together.

4. Add 1 ladleful of stock to the risotto and stir until fully absorbed. Continue until only a couple of ladlefuls remain, ensuring that you keep stirring. This should take about 20 minutes.

5. Add peas to the pan. Add the remaining stock and stir until fully absorbed. When the courgette is cooked and the peas are heated through, add cheese. Season with salt and pepper and stir.

6. Serve with fresh basil leaves.