Turn a shredded barbecue chicken and roasted tomatoes in a simple yet delicious risotto.
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Ingredients
Method
1.
In a medium saucepan, bring stock to boil on high. Reduce heat to low to keep warm.
2.
Meanwhile, in a large saucepan or frying pan, heat a splash of olive oil on medium. Saute onion 2-3 mins until tender. Add rice and cook, stirring, 1 min.
3.
Add warm stock, 1 cup at a time, stirring until all liquid is absorbed and rice is tender.
4.
Mix in chicken and tomatoes. Cook, stirring, 1-2 mins to heat through. Serve topped with grated parmesan and thyme leaves and sprinkled with black pepper, if you like.
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