200 g chicken fillets (cut into slivers - or leftover beef / lamb, all cut in bite-sized peices)
10 ml rapeseed oil (or light vegetable oil)
1 onion (peeled and chopped)
375 g mushrooms (wiped and sliced)
1 pepper (deseeded and sliced)
1 garlic clove (peeled and chopped)
175 g risotto rice (any long grain rice will do but paella or risotto rice is best)
330 ml passata (tomato juice or tinned tomatoes)
500 ml stock (made with low salt bouillon)
400 g chopped tomatoes
25 g sultanas (or raisins or currants)
generous twist black pepper
generous dash Worcester Sauce
2 tbsp fresh herbs (chopped - e.g. parsley, dill, chives or half the quantity if dried)
handful olives (optional)

In a frying pan or wok, sauté onion, garlic and meat with oil for 2 to 3 minutes. Add the vegetables.

Stir in rice and add tomatoes, seasoning and sultanas. Simmer gently for 12 minutes (or according to cooking time required on the rice packet- risotto rice will take about 25 minutes). Add stock as required.

Test rice to check it is cooked, adding more boiling water if necessary to adjust consistency. It should be thick and a little creamy, not dried out.

Stir in fresh herbs a couple of minutes before serving.

Weekly risotto