Risottos are comforting to eat and relaxing to make – and won’t break your budget.
8 rashers smoked streaky bacon,
1 onion, finely chopped,
250 gr pack mushrooms sliced,
300gr/10 oz red risotto rice,
1 small glass of white wine,
1.5 litres/ 2 3/4 pints of hot chicken stock,
about 200 gr cooked chicken, skinned and chopped (ideally leftover roast chicken),
a handful of parsley leaves, chopped
50 gr/2or parmesan, finely grated
1. Fry the bacon in half the butter, then add the onion. Once soft, add the mushrooms and cook for 3 minutes more. Stir in the rice until it’s coated in the butter, then stir continuously until the edges of the grains start to look transparent.
2. Pour in the wine and simmer until totally evaporated. Reduce the heat then add the stock, a ladleful at a time, stirring with each addition until absorbed. This will take 25-30 minutes. The rice should be creamy and slightly soupy.
3. When you add the final ladle of stock, stir through the chicken pieces to reheat them. Add the chopped parsley with the parmesan and remaining butter, leave to rest off the heat for a few minutes, then stir through and serve.
Per serving 785 kcalories
Good food. 101 BUdget dishes. BBC Books. Ed Jane Hornby, 2009.