Ingredients

Instructions

Step 1:

  • 1.(prep)Chop onion finely

    • Step 2:

  • 2.(prep) chop pepper into medium square(-ish) sized pieced.. aviodig the pith.(white bit)

    • Step 3:

  • 3.(prep) cut bacon intomedium sized square pieces.

    • Step 4:

  • 4. (prep) chicken into cube-like pieces.

    • Step 5:

  • Step 6:

  • 5. fry onions and bacon in oil

    • Step 7:

  • (add the optional chilli power if desired)

    • Step 8:

  • 6. after a couple of mins add chicken and pepper

    • Step 9:

  • 7. cook for about 5 mins or untill it seems cooked.

    • Step 10:

  • 8. add tinned tomatoes and about a table spoon of puree.

    • Step 11:

  • 9. stir for a couple mins.

    • Step 12:

  • Step 13:

  • 10. Add stock cube to a jug and add 2 mug fulls of boiling water .. stir untill cube is disolved, and add to risotto.

    • Step 14:

  • 11. add 2 cups of long grain rice (always add an equal amount of rice to the liquid added). stir.

    • Step 15:

  • 12. cover and leave to simmer on a low heat (or put in slow cooker) for a couple of hours.

    • Step 16:

  • 13. the rice cooks and expands in the liquid .. will be softer the longer you leave it.

    • Step 17:

  • Step 18:

  • It’s fine to eat alone , or with french bread/ garlic bread.

    • Step 19:

  • Also it’s really nice to eat cold… leftovers!!!

    • Step 20:

  • Step 21:

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