Monday, 7 October 2013

Chicken Risotto

I used some of the leftover roast chicken and chicken stock, along with some pepper and passata (from the pizza!) to make one portion of risotto.


Ingredients:
1 tbsp oil
50g risotto rice
100g chicken
2 ladles of chicken stock
1/3 pepper
2 tbsp passata

Serves 1

Method:
1) Heat the oil in a pan, then add the rice and cook until translucent (onion optional here)
2) Tip in the chicken, 1 ladle of stock, and the vegetables. Stir, then heat on medium heat for 10mins
3) Add the last ladle of stock, then cover and heat on low for 10 mins

Budget:
Oil = 2p
Rice = 13p
Chicken = 30p
Stock = 10p
Pepper = 15p
Passata = 10p
Total = £0.80, £0.80/ person