Tomato & Chicken Risotto With Basil Oil

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Dissolve your vegetable stock mix in 400ml [600ml] [800ml] boiled water

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion and a pinch of salt and cook for 3 min until starting to soften, but not colour

Add your arborio rice and the chopped garlic to the pan, stirring to coat the grains of rice in the oil

Add your chopped tomatoes and stir continuously until the rice has absorbed most of the tomato juice

Add the vegetable stock a ladle at a time, stirring continuously for 25-30 min or until all the stock has absorbed and the rice is cooked – this is your tomato risotto

Meanwhile, chop your basil finely, including the stalks

Grate your cheddar cheese

Grind most of the chopped basil (save some for garnish!) and a pinch of salt in a pestle & mortar to form a paste

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil and mix well – this is your basil oil

Tip: If you don't have a pestle & mortar, chop the basil very finely and mix with olive oil

Heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the diced chicken breast and cook for 10-12 min or until coloured and cooked through (no pink meat!), then season lightly with salt and pepper

Once the risotto is nearly done, add the red wine vinegar and 1/2 tsp [3/4 tsp] [1 tsp] sugar and cook for a further 2 min, then add the cooked chicken and half the grated cheese to the risotto and gently stir it all together – this is your tomato & chicken risotto