Risotto is a great one pan dish with loads of flavour and you can practically add in anything you want.
This recipe is really useful if you have leftover chicken from a Sunday roast; its an exciting way to use up the leftovers a make a completely new meal!
Firstly prepare the ingredients by chopping the onion, mushroom and chicken; we used fresh chicken but leftover chicken works just as well- if not better!
Then in a flat plan melt half the butter and add the onions and then the mushrooms. After a couple of minutes add the rice and stir until the rice is coated in the butter.
Keep stirring for a few minutes and add in the glass of wine and while continually stirring add the stock a ladle at a time and let the rice absorb each ladle of stock before adding more – this should take about 25 minutes.
When you add the final ladle of stock add in the chicken to heat through. Add a handful of parsley, the parmesan and the rest of the butter to make the risotto creamy.
Leave it to rest for a couple of minutes before giving it a stir and serving.