Yesterday I had zero inspiration for what to do with the two chicken breasts sitting in my fridge. I hate trying to come up with ideas for dinner at the best of times but when overdue in the ridiculous summer heat it seemed even more of a challenge.
So I asked Instagram to decide.
Loads of suggestions came flying my way (all of which sounded delicious and actually made my job harder) but when Harriet (from Life With Mrs Lee) suggested risotto I suddenly remembered probably the easiest recipe in my collection. And it’s delicious! Oh and super low fat and healthy, if you’re into that kind of thing.
So risotto is what we had and as a few of you asked – here’s the recipe!
Super Simple Chicken Risotto (serves 2 1/2)
2 chicken breasts
1 onion, finely chopped
2 cloves garlic, finely chopped
2 sticks celery, chopped
1/2 mug of frozen peas
100g risotto rice (just over half a mug full)
450ml of hot chicken stock (fresh or made with a cube)
Whack the chicken breasts in the oven with a good lug of olive oil and some fresh black pepper for however long they take to cook (I’ve never timed a chicken breast)
Once the chicken in cooked take out of the oven and roughly slice.
Heat the olive oil in a heavy based pan.
Add the onion, garlic, and celery to the pan and cook for 3-4 minutes or until softened.
Add the peas and stir, fry for another 2 minutes.
Add the risotto rice and stir through.
Pour over the chicken stock and bring to a bubble, stir occasionally until the risotto rice is just about cooked (you may need to add a touch more hot water if the mixture is getting too dry) and the sauce is looking creamy.
Add the sliced chicken breasts and stir through until warmed through.
Serve with a good amount of fresh black pepper cracked over it for the adults (the kids will probably prefer it without!) – Matt also insists on adding a generous serving of chilli salt…
Eat. Enjoy. Only have to wash up one pan.