Chicken Risotto

Chop leek into small bite size pieces and fry in olive oil over a medium heat

When the leek has wilted, add the rice and keep stirring until it becomes more or less see-through (around 5 minutes). You may need to add more olive oil at this point to stop it sticking

Meanwhile, chop the chicken into small pieces

Once the rice is looking fairly translucent, add a little water (around 200ml, or about half a coffee mug full) and stir the mixture around to check nothing has stuck to the bottom of the pan. If it has, scrape it off with a wooden spoon – it’ll be fine!

Add the chicken to the pan and more stock if needed

Turn the heat down to simmer, add tarragon and stir

You’ll notice the water reducing. When it starts to bubble low in the pan, add another 100-200ml of stock. Stir every few minutes for the next 15-20 minutes

Taste the rice. If it seems stodgy, add a little more stock and continue to simmer until it has a smooth consistency.

When the rice has the right texture, turn off the heat, add a knob of butter and the grated parmesan and black pepper, then cover the pan with a plate and leave for 2 minutes

When you take the plate off, the butter and cheese will have melted. Stir the mixture together until it is the same consistency all over and serve.