Chicken Risotto

I love chicken risotto, it is such a good hearty meal with some really lovely flavours. 

This recipe will make enough for a family of 5 to eat twice.. With young kids anyway. 

You will need:

• 1 tbs olive oil 
• 1 whole cooked chicken, shredded (I like to dice my chicken)
• 2 cups of arborio rice
• 2 carrots, diced
• 2 stalks of celery, diced
• 1 onion, diced
• 1 tbs crushed garlic
• 1L of hot chicken stock
• Boiling water
• About 60g of butter
• 2/3 cup of grated Parmesan

In a large frying pan (or pot) heat the olive oil over high heat, fry the onion and garlic for 3 minutes or until the onion is soft and transparent, add the carrot and celery and fry for a further 2 minutes.

Add the rice to the pan and give it a good mix. Add the stock a cut at a time to the rice, stir often and wait in between each cup for the rice to absorb it. Once you have gone through the stock, just replace it with boiling water, gradually adding it until the rice stops absorbing it. 

Once the rice is cooked and absorbing no more water, take it off the heat and stir through the butter and cheese, let it sit covered for a few minutes while the butter and cheese works it's magic. Give it one last stir then serve it up. 

This recipe is still so good for the next couple of days.