Risotto is an Italian rice dish made with Arborio or risotto rice, which releases starch to give a rich, creamy texture.

It is usually cooked on the hob but some recipes go in the oven.

It combines well with a number of ingredients but this recipe is ideal for using up roast chicken leftovers.

To serve 4:

• 4 tablespoons olive oil
• 1 onion, chopped
• 60ml balsamic vinegar
• 300g Arborio rice
• 100ml dry white wine
• 11 litres hot chicken stock
• 30g butter
• 300g cooked chicken breast, chopped
• Salt & pepper
• 1 tablespoon fresh thyme, chopped

Put half of the oil into a medium sized pan onto a medium heat.

Add the chopped onions and cook gently for 10 minutes.

Stir in the balsamic vinegar and cook for another 10 minutes and then set aside.

In another pan, add the rest of the oil over a medium heat.

Stir in the rice until coated in the oil and heat for about 2 minutes.

Pour in the wine and about 250ml of the stock.

Reduce the heat a little and keep adding 250ml of stock at a time, allowing each amount to be absorbed before adding the next, until the liquid has been absorbed and the rice is cooked al dente (about 20-25 minutes).

Stir in the caramelised onions and chicken to heat through, then remove the pan from the heat and stir through the butter.

Season with the salt, pepper and thyme.

Serve garnished on top with a little grated Parmesan cheese, a green salad and some crusty bread.