Katherine's Risotto

(Serves 2-3)

Ingredients
2 streaky rashers
1 large chicken fillet
1 medium onion
1 clove garlic
1 green pepper
1 red pepper
3 tablespoons olive oil
200g long grain or Arborio rice
500 ml stock
100g mushrooms
1 level teaspoons salt

Equipment
Chopping Knife
Board
Large saucepan with lid
Garlic crusher
Wooden spoon
Measuring jug
Kitchen paper
Scissors
Grater
Pot stand

Method
Gather equipment collect/weigh ingredients, set table
1. Peel, slice and dice onion finely. Peel and crush garlic.
2. Cut pepper, deseed, wash, dry and dice finely. Put a little
aside for garnish. Wash and slice mushrooms.
3. Wash, dry and dice chicken fillet in to 2cm pieces.
4. Derind the rasher and snip into small pieces. Make stock.
5. Heat oil in saucepan and fry rasher until beginning to brown.
6. Add onions, soften for 1 minutes. Add chicken, fry for 3
minutes
7. Add pepper, mushrooms, garlic, rice and stir over the heat
until the rice is covered in oil. Add stock and bring to the boil,
stirring all the time.
8. Reduce heat, cover tightly and simmer gently for 25 minutes
until rice is soft and the stock has been absorbed. Stir the

bottom of the pot often to prevent sticking. Add hot water if
necessary, 50ml at a time

Posted by Katherine