Chicken, Goat's Cheese and Slow Roasted Tomato Risotto

Boil a full kettle.

Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the veg stock paste - this is your stock.

When the oven is hot, roast the tomato parcel on the bottom shelf until softened, 15-20 mins.

Meanwhile, heat a drizzle of oil in a large, wide-bottomed saucepan on medium heat.

Add the onion to the pan and stir-fry until softened, 4-5 mins.

Stir in the diced chicken and garlic and cook for 1 min. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Pour in a third of the stock and stir to combine.

Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the risotto is cooked, stir in the roasted tomatoes (discarding the juices), sun-dried tomato paste, hard Italian style cheese and butter (see pantry for amount) until combined. Taste and season with salt and pepper if needed.

Crumble in half the goat's cheese and stir through. Remove from the heat. Add a splash of water to loosen if needed.