Leftover Chicken and Mushroom Risotto

I think I speak on behalf of the majority of the UK when I say that we are ready for Spring already. I have had the song 'Rainy days and Mondays' stuck in my head all day, its a Monday and its raining around here that means only on thing.....comfort food! I have a funny relationship with leftovers, well its not particularly funny I just don't like them. Leftovers make me edgy and mainly bored, I feel that a new day deserves a new food and I am also married to a human vacuum cleaner - so even if there could be food for two days, there will not be by the time Jon goes to bed. Roast chicken is my only exception, I love cold roast chicken its versatile and amazing. I have been craving chicken pie recently, and this was just the thing to satisfy that craving. I know its not the same, but this is full of the rich, filling and mellow goodness that chicken pie is made of AND its slimming world friendly - unlike puff pastry!

People seem to get a bit uptight about risotto, I think alot of that its based on the snobbery surrounding stock. By all means go ahead and make a killer stock using the bones from your roast, but frankly most of the time there just isn't enough hours in the day and you can buy great stock, I say get over it. I used oxo cubes today, and whilst I'm on the topic, has anyone else found that they are REALLY hard to crumble these days? Another way I'm going to offend risotto connoisseurs is by saying I don't add any parmesan. I find it makes it too rich, but its all about personal taste so stir in a handful of finely grated parmesan at the end if thats what floats your boat.

This made too much for 2.5 people it would have been great for 3 - 4. Also I usually add spinach, but I forgot to buy it!

Chicken and Mushroom Risotto

Butter (optional)
1 Onion
250g Arborio rice
1.5 - 2l Chicken stock
Chicken (however much you managed to save)
Big handful of mushrooms

Start by making up your stock, make about 2l - you may not need it all and you may need a little more. Check the flavour of your stock - basically if that tastes good your risotto will taste good
Chop the onion as finely as you can manage and fry over medium heat in a large frying pan with some spray oil, I used a tsp of butter for flavour - its your choice
Once the onion is transparent, add the rice to the pan and let it mingle with the onion
Now all you need to do is add the stock a cup at a time (as I get bored the quantity gets bigger!)
They key to risotto is just keep stirring.
When the rice has soaked up all the liquid add another cup About 15 minutes in, add the chicken and mushrooms
After about 20-25 minutes have a taste you are checking to see how cooked the rice is and to adjust seasoning
Just keep adding stock until you get the texture you like, (mine took 35 minutes) if you run out of stock just use hot water
Add spinach at this point, if you want, and let it wilt in

Once you are happy with the rice you can add parmesan (or not) and serve and enjoy!