One and a half pints of chicken stock
Olive one chicken breast
150g Rissotto rice
100g of mushrooms
100g of frozen peas
Half a teaspoon of thyme or sage
Cook chicken in olive oil until nearly cooked
And chopped leaks cook until softened
And the rice and a cup of stock
Simmer until the stock has disappeared. Stir all the time.
Add mushrooms, peas and herbs
And another cup of stock and simmer until almost gone
Repeat until the stock is gone and the rice is cooked for about fifteen minutes. Keep stirring all the way.