Craving risotto but don’t want to stand around stirring the pot constantly? Try this super easy and equally as delicious cheat’s recipe that will let you throw everything into a pot and simmer away until it’s ready.

With just a handful of ingredients, this easy chicken risotto is the perfect way to use up some staples in the pantry and makes four servings which you can throw in the fridge to be eaten later if you don’t eat it all in one go. Enjoy!

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 400g chicken thigh fillets, fat trimmed, diced
• 2 garlic cloves, crushed
• 250g arborio risotto rice
• 1/2 cup (125ml) white wine
• 600ml salt-reduced chicken style liquid stock
• 100g button mushrooms, sliced
• 1/3 cup (25g) grated Parmesan cheese, plus 2 tablespoons extra to serve
• 1 cup (200g) sweet corn kernels
• 200g grape tomatoes, halved
• 75g baby spinach leaves

Method

1. Heat oil in large heavy-based saucepan over medium-high heat. Cook onion and chicken, stirring occasionally, for 3-4 minutes, or until golden. Add garlic and cook for 30 seconds.
2. Add rice and stir to coat grains in oil. Add wine and simmer for 1 minute until absorbed. Add stock and bring to the boil. Cover, reduce heat to low and simmer for 10-12 minutes or until rice is al dente and stock is absorbed.
3. Stir in mushrooms, cheese, corn, tomatoes and spinach. Season. Cover and set aside for 2 minutes. Serve immediately garnished with extra cheese.