fennel and chickie! risotto


We had a lovely free range roast chickie! on Bank Holiday Monday, which has pretty much dominated our food this week. Last night – risotto.

As I always say, 5oz risotto rice and 1pint of liquid feeds two hungrish folk. The liquid last night was a mix of lemon juice, rice wine and the indispensable Marigold veg bouillon.

Chopped the fennel and a red onion, and fried very slowly in butter and olive oil until the fennel was cooked. Added the rice, and stirred it round. Added the liquid bit by bit, each time waiting till the rice absorbed the liquor. When it was almost all added, popped in some seasoning, and some shredded cooked chicken, then finished off the liquoring.

Quick, simple, tasty. Try it.