Easy does it...

RISOTTO

1 cup arborio rice

1 cup boiling water

1 cup chicken stock

1/2 cup white wine
2 cloves garlic, crushed
1 tin diced tomatoes
185ml evaporated milk

1/2 cup parmesan cheese

cooked chicken

spinach
red capsicum
mushrooms
avocado
olive oil

1. In a large saucepan, heat the olive oil; add the garlic and cook.

2. Add the rice and cook, stir a couple of times, until the grains are glistening.

3. Add the boiling water, wine and stock.

4. Bring to the boil. Reduce the heat, partly cover and cook for 15 mintues. Stir 2 - 3 times during this time.

5. While your rice is cooking, chop your chicken into small pieces or strips and cook in some butter in a frying pan until brown. Place to the side.

6. Dice the capsicum, slice your mushrooms and cook in frying pan. Add spinach at the end to wilt.

7. When the 15 mintues is up for your rice, add the tinned tomatoes, evaporated milk and parmesan. Sitr to combine.

8. Add chicken and veggies, stir again.

9. To serve, pop in a bowl and top with some sliced avocado and a sprinkle of parmesan.

**Notes

- The EASIEST risotto you will ever make. None of this constantly stirring stuff!

- Takes exactly 30 minutes from start to finish

- Feeds 4 people

- Once you have the 'base' right (the rice and liquids bit) you can add or omit any veggies you like. My sister cooks sweet potato in some garlic and pops that in. You could also try pumpkin, fresh tomatoes, green capsicum, onions etc - it's up to you! A great recipe for using up stuff from the fridge!