Favourite chicken and courgette risotto

INGREDIENTS

2 tablespoons of extra virgin olive oil

Large glass of white wine (not essential)

300g risotto rice (for 6 - 75g each)

1 large onion, chopped finely

1 large courgette, chopped finely

3 poached chicken breasts or left over chicken

2 x Kallo Organic Chicken Stock Cubes in a saucepan with 1L of water, simmering

(optional: peas, asparagus, spinach)

Parmesan

Salt and pepper

INSTRUCTIONS

Dissolve the stock cubes in the water and bring to a rolling simmer on a medium heat. Have a ladle ready to transfer stock to the rice pan.

Heat the oil over a medium heat in a heavy bottomed casserole or saucepan. Add the onion and cook until translucent. Next add the courgette and cook for another few minutes. Now add the rice and cook for a few minutes making sure to coat every grain of rice with the oil, this adds flavour and gives a better texture in your finished dish. Once you have done this for a few minutes add the wine and stir the rice to help release the starch. Once the rice has absorbed the wine start adding a ladle full of chicken stock to the pan, stirring until it is absorbed and then adding more, repeating the process. This should take about half an hour.

Now add the cooked chicken and stir gently. Grate lots of parmesan in and season to taste. Turn the heat off and leave to sit for about 5 minutes - some people add a big chunk of butter now to add to the richness - I prefer it without but up to you.

After five minutes serve in warmed bowls with garlic bread and a green salad.