Obviously some billy big bollocks is going to call me a poof for this, but I thought we could share some recipes - just whatever it is you cook for yourself or friends....
Chicken, Bacon, Spinach and Tomato Risotto
500ml vegetable stock
150grams arborio rice
1 onion
olive oil
3 cloves of garlic
salt & pepper to taste
2 diced chicken breasts
3/4 rashers of bacon, sliced/chopped
spinach leaves
can of tomatoes
Italian herb mix
I use a non stick sort of semi-wok to cook this sort of thing
Oil in the pan, turn the heat on medium
Dice your onion, chuck in the pan and soften
Crush garlic, chop, chuck in the pan
Slice your bacon, whack in the pan, stir it all up
Slice your chicken into chunks, in the pan, stir, stir, stir until seared
Stick some seasoning in the pan to get some flavours in the meat
Meanwhile stick the kettle on (if you're using a Knor stock-pot) and make your stock
Pour your rice in the pan and stir it all up for a couple of minutes
Chuck your stock in
Bring the heat up until simmering
Can of tomatoes in
Let it cook for a few minutes until the liquid has reduced a bit and the rice has started to expand
Keep stirring
Season again, to flavour the sauce
Whilst there's still moisture left stick your spinach leaves and wilt, stir it into the mix
Keep cooking and stirring until the liquid has reduced a lot and the rice is cooked
If you run out of liquid before the rice is cooked add some hot water from the kettle
Keep going until the rice is cooked and then you're done
Chicken, Bacon, Spinach and Tomato Risotto
500ml vegetable stock
150grams arborio rice
1 onion
olive oil
3 cloves of garlic
salt & pepper to taste
2 diced chicken breasts
3/4 rashers of bacon, sliced/chopped
spinach leaves
can of tomatoes
Italian herb mix
I use a non stick sort of semi-wok to cook this sort of thing
Oil in the pan, turn the heat on medium
Dice your onion, chuck in the pan and soften
Crush garlic, chop, chuck in the pan
Slice your bacon, whack in the pan, stir it all up
Slice your chicken into chunks, in the pan, stir, stir, stir until seared
Stick some seasoning in the pan to get some flavours in the meat
Meanwhile stick the kettle on (if you're using a Knor stock-pot) and make your stock
Pour your rice in the pan and stir it all up for a couple of minutes
Chuck your stock in
Bring the heat up until simmering
Can of tomatoes in
Let it cook for a few minutes until the liquid has reduced a bit and the rice has started to expand
Keep stirring
Season again, to flavour the sauce
Whilst there's still moisture left stick your spinach leaves and wilt, stir it into the mix
Keep cooking and stirring until the liquid has reduced a lot and the rice is cooked
If you run out of liquid before the rice is cooked add some hot water from the kettle
Keep going until the rice is cooked and then you're done
