Instructions: Serves two

Heat the stock in a non stick frying pan and fry the onion until soft.

Add
the chicken and stir until tinged gold. Add the rice and stir for 1 minute.

Add the wine and bring to bubbling. Add two thirds of the stock, ham, mushrooms, peas, basil, and any other seasoning and stir the mixture; simmer
gently, stirring from time to time. Add more stock as necessary. The risotto is cooked when most of the stock is absorbed and the rice is tender and creamy.

Variation:
Vegetarians can omit the chicken, use vegetable stock and top with 3 tablspoons of Parmesan cheese.

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