Tonight I made a Risotto for the family. Making my own stock out of 4 cups water, salt, pepper, diced capsicum, sliced carrot, zucchini, kale & tomato. Once cooked through I used a stick mixer to purée the stock and then added two more cups of boiled water.
Use the stock to cook your aborio rice while browning diced chicken breast in a fry pan. Remove from heat once browned.
Keep adding the stock until the rice is cooked & then combine the chicken & 2 cups of prawns.
Heat through & serve.
Easy, yummy, perfect for vegetable haters & a perfect end to the awfully rainy day!