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Ingredients

• 1 medium onion
• 2 tomatoes
• 6 mushrooms
• 14 oz roast chicken
• 8 fl oz long grain rice
• 20 fl oz chicken stock
• 1 large handful frozen peas

Directions

Finely chop a 1 medium onion and gently fry in a little olive oil in a large frying pan.

While the onions are frying skin and dice 2 tomatoes (to skin a tomato score the skin with a sharp knife then place in a bowl of water for a minute, remove from the water and the skin will slide off), peel and slice 6 mushrooms , and chop 14 oz roast chicken into bite sized chunks.

Once the onion is soft add 8 fl oz long grain rice and the tomatoes. Fry for a minute or two to ensure the rice is nicely coated with oil. Add 20 fl oz chicken stock and stir. Bring to the boil and then simmer with a lid on for about 15-20 minutes adding more stock if necessary.

Add the chicken and mushrooms and stir thoroughly continue to cook with the lid on for about ten minutes. Once you have added the chicken cook 1 large handful frozen peas . Once everything is cooked stir the frozen peas into the risotto and serve.