Prep: 5 mins | Cook: 20 mins | Serves: 4 adults | Cost: £ 3

Ingredients

• 300g of leftover roast chicken roughly chopped
• Gammon/ham cut into small cubes (optional)
• Cooked sausages sliced (optional)
• 1 onion finely chopped
• 4 cloves garlic crushed
• 5 finger chillies (optional)
• Half a red pepper chopped (optional)
• Handful of cherry tomatoes halved
• 1/2 bag of spinach (optional)
• 250g risotto rice
• 1 litre chicken stock
• Splash of white wine
• Parmesan cheese

Method

1. Add a large knob of butter to a pan and melt over a medium heat
2. Add the chopped onion
3. When onion is slightly softened add garlic, pepper, chillies and tomatoes (or combination of whatever you are using)
4. Once all this has all softened stir in the rice until coated
5. Add a splash of wine and stir until nearly evaporated
6. Now start to gradually add a ladle of the stock and gently stir until it has almost been absorbed by the rice
7. Continue this process until all the stock has been added
8. Check the consistency and add more stock or water if its looking a bit dry
9. Once the rice is cooked, add all the cooked meat and heat through
10. Add the spinach (if using)
11. Finally, grate a generous amount of parmesan into your risotto, stir and serve

Blags, Tips & Tricks

• This works with chorizo, bacon, salami, smoked sausage…..almost anything you have lying about.
• This will freeze quite well.