You simply can’t beat a yummy risotto on a cold winters evening. I shared the ingredients with my flatmate and got salad half price so not too expensive either!
Start by gentle frying one sliced onion in a little olive oil, then add a diced chicken breast and some sliced chorizo and keep stirring until the chicken is pretty much cooked (don’t worry if it is not 100% cooked though, there is still half an hour more!). At this stage add the risotto rice and stir to coat the rice in the oil. Then add hot water until all the contents of the pan are just covered and add a vegatable stock cube. Put on a medium heat and keep the rice moving every few minutes. Keep adding more water if the rice looks dry. The rice will keep absorbing liquid so you need to keep an eye on the risotto to make sure it doesn’t dry out! When the rice tastes nearly done add some green beans and asparagus (both on offer) and let them cook for about 5 minutes or until soft. Serve with salad and a little parmesan and enjoy!