PEOPLE say risotto is difficult to make but it doesn’t have to be, you just have to give it plenty of attention.
Risotto (serves 2)
Ingredients
1 small red (or green or orange) pepper
1 tablespoon of olive oil
50g risotto rice
1 spring onion
1 heaped tablespoon of peas
2 small mushrooms
50g cooked chicken
200ml hot water
Pinch of stock powder
Method
1. Pop the pepper by pushing in the stalk with your thumbs until it disappears inside, and then tear the pepper in half.
2. Remove the seeds from inside one half of the pepper and tear up into smaller pieces
3.Pour the oil into an ovenproof dish and add the rice. Being very careful chop the spring onions and add these. Also add your red pepper, peas and mushrooms.
4. Tear the chicken with your fingers and add to your dish. Pour in the warm water and add a big pinch of stock powder.
5. Place a lid on the dish and put onto a baking tray. Put the dish into a pre- heated oven at 180°C for 15 minutes or until the rice is completely cooked.
6. Allow to cool slightly and serve.