Chicken and Green Vegetable Risotto

1. Briefly (5 to 7 minutes) boil the broccoli florets and the green beans (and the peas, if you are using fresh peas), until they start to soften, but are not yet ready to eat. Drain, and set aside.

2. Meanwhile, in a frying pan, melt 25g butter and fry the chicken in it. Seal it quickly, then turn down the heat to let it cook slowly until tender and golden, stirring occasionally.

3. In a third pan, melt the remaining 50g butter. Fry the onion in it until it softens, then add the arborio rice, stirring it so that it becomes covered in the butter. Add about 200ml of the stock and stir until it is absorbed, then add more and stir again. Keep repeating this until the rice becomes soft and creamy. You may not need all the stock, or you may need to add a little extra water.

4. When the rice is almost, but not quite, soft enough to eat, add the chicken, the previously boiled vegetables, and the frozen peas (if you are using them). Allow to simmer for a few more minutes, adding some more stock if necessary.

5. Take off the heat and stir in the cheese. I like to use mature cheddar because I can’t afford parmesan, but any strong, crumbly cheese will do.

6. Add salt and pepper to taste – you will likely need very little salt, as the stock and the cheese tends to take care of that, so really do taste it before you add any!

7. Serve with some fresh crusty bread and a green salad.