75g risotto rice
1 chicken breast, chopped into chunks
3 slices of bacon, chopped
1 onion
50g peas
1 chicken stock cube
400ml water
rosemary and thyme
1. Boil the water and dissolve the stock cube, keep it hot.
2. Fry the chicken, onion and bacon until they are all cooked.
3. Add the rice, peas and some of the stock. Stir and cook until it has been absorbed then add some more, gradually until all of the stock is absorbed
4. Stir in the herbs
Serves 1
