Risotto is a classic student recipe; warm and filling it is also reasonably cheap and can be adapted to whatever ingredients you happen to have in the fridge. This is a quick and easy risotto recipe and - best of all - it only needs one pot. Meaning there's hardly any washing up. Win!
You will need:
- 2 chicken breasts
- 1 large onion
- 1 red, orange or yellow pepper
- 2 1/2 cups arborrio or risotto rice
- 2 stock cubes
- 3 tbsp butter
- Olive oil
- salt and pepper
- 2 large handfuls of frozen peas
- parmesan cheese (optional)
- Begin by preparing your ingredients; dice the chicken breasts and chop up the onion and red pepper. Boil the kettle and make the stock cubes into stock.
- Heat a large pan over a high heat on the hob and add a splash of olive oil.
- When the oil is hot, add the diced chicken and cook until slightly browned all over.
- Add the onion and red pepper. When the vegetables have slightly browned, add the butter and stir in.
- Lower the heat to medium and pour in the rice. Allow the ingredients to cook for a few minutes, stirring the rice a lot.
- If you have a bottle of wine open, splash some in at this point and let it evaporate (whilst continuing to stir) - this will give even more flavour to the dish.
- Splash a little stock into the rice and keep stirring as the rice thickens and the liquid reduces away. Do not let the rice become dry - continue adding small amounts of stock and stirring, never letting the mixture dry out. The risotto will become thick and soft, slowly absorbing the liquid as you add it.
- After about 20 minutes, taste a small amount to see if it is cooked through. If not, continue to add stock little by little, while stirring, as above.
- When the rice is soft, add the frozen peas with a final splash of stock and season with salt and pepper. Cook for a couple more minutes until the liquid has reduced away.
- When the risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
- Serve immediately with parmesan cheese grated on top.
Original recipe here.