• 60g arborio rice
  • 1 chicken breast, diced
  • 200mls rice milk
  • Herbs: sage, parsley, thyme
  • salt and pepper
  • 4-5 tbsp rapeseed oil
  1. Pour around 4-5 tbsp of rapeseed oil into a heavy-bottomed pan (should be enough to cover the bottom fully)
  2. Add herbs of your choice as well as some seasoning and gently heat to release the flavours of the herbs. I used sage, thyme and parsley, but use whatever herbs you like20150908_183839
  3. Heat slowly, being careful not to burn the herbs, before adding the rice. Stir to ensure that all of the rice is coated by the oil                                                    20150908_184025 20150908_184039
  4. Now add the diced chicken and continue to stir until it has started to cook through 20150908_184132
  5. Once you are happy that everything is well coated, add the 200mls of rice milk, stir once and then leave to simmer gently for around 25-30minutes 20150908_184422
  6. Check the pan to make sure the rice doesn’t boil dry and add a little more milk or water if needed
  7. Once the risotto is ready, serve hot and enjoy!20150909_173602