Homemade Risotto

Ingredients

½ cup extra virgin olive oil

½-1 onion

2 cups arborio rice

3 mushrooms

1 zuchini

1.5 cups diced pumpkin (1cm cubes)

1 cup diced potato (1cm cubes)

400g chicken

1 L chicken stock (homemade or bought)

1 stock cube (Massel)

2 teaspoons rosemary

Salt and pepper to taste

½-1 cup extra water

Optional extra – ¼ cup white wine

Method:

1. Fry onion in oil until soft and caramelised.

2. Add chicken, 1/2 of the stock cube and 1 teaspoon of rosemary and stir for 1-2 minutes until lightly browned on the outside but not fully cooked. Remove chicken from pan and place in bowl, covered. Note: Try to leave some of the onion in the pan for the next step.

3. To the fry pan, add rice, ½ the stock cube, 1 teaspoon rosemary and potatoes and stir for 1-2 minutes until rice is well mixed and potatoes are slightly browned.

4. Add 1L chicken stock and vegetables, stir well, then let simmer for 15 mins – stir every 5 mins and add extra water if needed.

5. For the last 5 minutes, add the chicken back into the pan and mix well. Simmer until all liquid is absorbed into the rice and the rice is tender.