A new recipe from the Foodbot

Ingredients
1 oz butter
2 tablespoons of olive oil
2 glasses of red or white wine (preferably white)
2 pints of chicken stock
6 oz cooked chicken, chopped
4 oz chopped ham
4 oz chopped mushrooms (washed and dried first)
2 oz prawns
4 oz peas (cooked or frozen)
1 red pepper (deseeded and chopped)
12 oz of risotto rice
1 teaspoon of mixed, dried herbs
Pepper and salt
Grated parmesan cheese
1 large onion finely chopped

Method
Take a large fairly deep frying pan and pour in the oil. Heat until hot. Add the chopped
onions and fry for about half a minute until translucent. Then put in the rice and the mushrooms
and cook for a minute or two more until the rice has also gone translucent. Pour in the
wine and cook until it has almost evaporated. Pour in half the stock and the chopped peppers
and a little pepper and salt. Cook uncovered until the rice is dry but not sticking. Add the
remaining stock, chicken, chopped ham, peas and prawns and cook for a few more minutes,
until the rice is tender and has absorbed most of the moisture (it should be a creamy consistency).
Add the butter and herbs, stirring it well and if you like, transfer it to a suitable dish to
serve at the table. Sprinkle Parmesan cheese over the top and accompany the risotto with
some nice crusty bread and salad. It is delicious!