A (Really Very Easy) Risotto.

Masterchef

It doesn't matter how many episodes of Masterchef I watch or how much I fantasise about being on Ready Steady Cook with Manu, the truth is, I cannot do tricky in the kitchen. I can do recipes that feature the words "simple" and "quick" and "easy". So this Easy Chicken Risotto really hits the mark. And it even got me a compliment I'm not used to hearing in the kitchen: "Sensational".

Easy Chicken Risotto

You'll need...

• 500-600g chicken, chopped
• 1-2 tbsp oil
• 2 cloves garlic, crushed
• 1 onion, finely diced
• 1 carrot, finely diced
• 4 mushrooms, sliced
• 1 cup frozen peas, cooked
• 1 cup arborio rice
• 1L chicken stock
• 1-2 tbsp chopped parsley
• 1/3 cup grated parmesan
• Pepper to taste

What to do...

1. Fry chicken in a little oil until golden and set aside.

2. Heat oil, add onion and garlic, and saute.

3. Add carrots, mushrooms, peas, chicken and rice, and stir for one minute, ensuring rice is coated in oil.

4. Add chicken stock and pepper, bring to the boil.

5. Cover and bake at 200C for 20-25 minutes.

6. Stand for 2-3 minutes with the lid on, then add parsley and parmesan and stir through.

7. Serve with parmesan on top.