Just something new to try, serves a decent amount to 4 people. Easy enough to make for a quick dinner. A risotto would normally have onion but my nan seems to be having a reaction to meals with onions recently so we made it without them. No real difference to the taste either. But, if you do want onion in yours simply dice a small onion and cook in the wok with the other ingredients.
You will need:
- 2 chicken breasts, diced
- 250g pork, diced
- 3 rashes of bacon
- 350g rice (dry weight)
- 120g frozen peas
- 100g frozen sweetcorn
- 350ml chicken stock
- 1/2 tsp mixed herbs (or salt and pepper if preferred)
1. Part-cook the the rice in a large saucepan, until about half done.
2. In a large Wok, cover the bottom in olive oil and a bit extra so it moves about freely, heat up the oil. Place the chicken and pork in the Wok and cook until the chicken is white and stringy inside and the pork takes on the look of skin (weird I know, but cooked pork looks like human skin… just don’t think abut it), add the bacon an stir for a minute or so.
3. Drain and add the rice to the Wok, then ad the peas, sweet corn, stock and herbs and mix well. Cook until the rice, peas and sweetcorn are no longer hard (or until cooked, which should be obvious…). It is now ready to serve! Enjoy!