Chicken and Blue Cheese Risotto

• 2 Boneless Chicken Breasts
• 1 medium Red Onion
• 1 Red Pepper
• 1 small Tomato
• 1/2 Zucchini
• 4 teaspoons Olive Oil
• 200g Blue Cheese, crumbled
• 2 cups Risotto-style rice
• 6 cups Chicken Stock

Cube the chicken into bite size pieces. Dice finely the onion, pepper, tomato and zucchini. In a large deep saucepan, sauté the chicken in half the olive oil with the vegetables. When the chicken is done, crumble in the cheese.

Transfer the mixture to a bowl once the cheese has melted. It will be very liquid.

Add the rice to the saucepan with the rest of the olive oil and over a medium heat, thoroughly coat the rice. Adding the chicken stock half a cup at a time, stir the rice constantly until the stock has been completely absorbed before adding the next bit.

This process will take almost an hour of constant stirring, so be patient or take turns with someone.

Once all the stock has been used up, pour the liquid from the chicken and cheese mixture into the rice and stir it until absorbed as well.

Finally add in the chicken and vegetables, stir out the liquid, then cover with the heat off for 10 minutes to let the risotto absorb all the flavours.

(Serves 4)