Chicken & Cashew Risotto
Cube two chicken breast fillets and cover in basil pesto (be generous --- a tablespoon or so should do it). Fry it up in olive oil with a teaspoon of minced garlic.
Remove the chicken from the pan and fry up a diced onion with another tablespoon of basil pesto for two minutes, then add 500 grams of arborio rice and a very healthy splash of olive oil --- if you're not sure you've used enough, use some more. Fry this for another minute or two, combining all the ingredients well.
Add two cups of chicken stock, 200 grams of cashew nuts, 100 grams of pine nuts, five sliced mushrooms and the chicken. Reduce the heat to a slow simmer and keep stirring.
Now do the standard risotto thing --- keep stirring, adding a little more stock when the mixture starts getting a little dry --- until the rice is cooked.
Once it's just about ready, stir in a generous handful of spinach leaves and a small tub of sundried tomatoes. Cook for another minute or so.
Serve with parmesan and chives. Optionally, stir some chives in at the same time as the spinach.
Makes enough to feed a small nation.