my favourite meal at the moment is chicken, feta and spinach risotto.
i took the recipe from 'cook with jamie' by jamie oliver but i've tweaked it a little to make it my own and i must say, it's delicious!
pop 2 chicken breasts in the oven, sprinkled with some salt and pepper and, if you like, thyme. i normally put them in before i start preparing anything, that way they're normally done by the time they need to go in. i'm normally a bit slow and doddery though so keep an eye on them ha ha!
in a large pan, slowly cook 1 large, finely chopped onion and 4 or so stalks of finely chopped celery in some melted butter and a splash of olive oil until they're lovely and soft.
then tip in 500g risotto rice and turn up the heat.
pour in a cup of dry white wine and give it a bit of a shake. when the wine starts to smell fragrant and delicious you can start adding the stock, a ladleful at a time, until the rice is cooked (usually about a litre and a half). make sure you turn the heat down again so the rice doesn't cook too quickly.
while you're doing this, in a deep saucepan, pop in a little butter, a grating of nutmeg and a clove of chopped garlic and swish together a bit until the butter is melted and a little foamy. then chuck in about 200g of fresh spinach and wilt it down. when it's all wilted down (about 5 minutes), whiz it up in a food processor, or give it a fine chop. don't throw out any liquid that comes out of the pan, it'll make the risotto delicious, so tip it in!
when the rice is all cooked, stir in the spinach and the chicken (flaked up/diced) and then take off the heat. stir through about 150g of crumbled feta (or any goat's cheese really) and grate in about a cupful of parmesan.
and voila! it's done and delicious. serve with some crumbly feta on top and some more parmesan.
thanks to my lovely boyfriend for taking most of the pictures, even if it did mean i had to sift through multiple pictures of close ups of various parts of my body, ahem.