An Easy Risotto Recipe

Making risotto doesn't have to be hard or take a long time. Here is a recipe that will have people asking for more.

Ingredients:

1 onion

1 clove garlic

500g chicken

1 cup rice (preferably Aborio or another medium grain variety)

mushrooms

1 eggplant

cheese of your choice*

handful of spinach leaves, (or spring onions or chives -your choice)

1 tablet of vegetable or chicken stock

Preparation:

Dice onions, finely chop the garlic. Dice the chicken. Chop the eggplant into bite size pieces. Dice mushrooms. Grate hard cheese or cut soft cheese into small pieces.

Steps:

1. Start cooking the rice. Put the stock in. Follow the instructions on the packet.
2. Cook onions and garlic in large frying pan.
3. Add the chicken.
4. Once chicken is cooked, add the chopped eggplant, and a few minutes later the chopped mushrooms.
5. Once these are all cooked to your taste, and the rice is cooked, add the contents of the fry pan to the saucepan with the rice.
6. Throw in the cheese* and stir it all in together. Let it sit for a few minutes so that the cheese can melt.
7. Stir in the greens.
8. Serve.

*A note on cheese. I have experimented with a variety of cheeses, and all have worked well. I have used freshly grated parmesan, cheddar, brie, camembert, mozzarella and often a mix of two or more of these. It's really up to you and what you prefer.