What you need ( 2 servings)
90g risotto rice (e.g. Arborio)
1 tbsp (olive)oil
200g chicken breast in cubes
1 clove of garlic, pressed
1 onion, finely diced
250g sliced button mushrooms
2 tbsp grated Parmezan cheese
1 tbsp dried parsley
500ml hot chicken stock
Sauté the onion, garlic and mushrooms in the oil. Add the chicken cubes and fry until golden brown. Add the rice and stir until coated with oil. Add approx. 300ml stock and bring to the boil. Let simmer for approx. 25 mins, stirring often. Add more stock is necessary, the risotto should be moist. Stir in the cheese and parsley before serving.
Try this: leave out the chicken and use vegetable stock for a vegetarian dish.
Leftovers? Try this for a lunchbox treat:
Spread the leftover risotto on a plate to cool completely and store in the fridge overnight (covered). In the morning, shape little burgers from the risotto with wet hands (so it won't stick to your hands too much), lightly dust them with flour and pan fry them in a bit of oil. When browned and crispy, take out of the pan, let cool completely and pack in a lunchbox.