Simple and Creamy Milk Risotto

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Risotto rice		180g
Milk		200ml
White wine		200ml
Chicken stock cube		2/3
Salt & pepper		as required
Chicken breast		160-200g
Carrot (small)		1
Onion (small)		1
Green pepper		1/3
Red pepper		1/3
Parsley		as required
Parmigiano reggiano		20-30g
Butter		1 tbsp
Olive oil		2 tbsp
Water		as required

Method

Prep

10min

Cook

20min

Season the chicken with salt & pepper and microwave for 2 minutes until half cooked then cut into small dice.

Here are the other ingredients. You can use celery as well if you like.

Put the olive oil in a large frying pan on medium heat and fry the finely chopped carrot and onion for 4-5 minutes until soft.

Add the chicken, finely chopped peppers and the unwashed rice and fry.

Add the white wine and allow the alcohol to evaporate. Put the stock cube into the warm milk and allow to dissolve. Pour into the frying pan.

Turn the heat down to low and cook the rice, stirring gently with a wooden spoon. When the liquid reduces, add the water.

Keep cooking for 15 minutes then add the grated cheese and butter, and season with salt & pepper.

Add more water if the rice when scraped with the spoon doesn't fill the bottom of the pan.

Sprinkle with finely chopped parsley and transfer to a serving dish.

Tips & Note

●The consistency is very important - if it's too dry, the rice will be sticky and uncooked, but if it's too wet, it will be too soupy. Remember the rice will continue to absorb liquid as you're eating it, so keep it moist

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