Prep: 5min | Cooking: 20min
1 large chicken breast, cut to small bites
1 small onion, diced
1 red bell pepper, diced
3/4 cup arborio rice
2 cups vegetable stock
3 tbsp butter
olive oil, salt, pepper
1/4 cup white wine
grated dry yellow cheese
Season chicken with salt and pepper.
Heat oil in a crock pot on high heat, and fry chicken until golden on all sides.
Reduce heat to medium-low, add the onion and bell pepper, and fry until the onion is translucent.
Add the butter and, once melted, add the rice. Allow it to toast a little before extinguishing with the wine. Stir frequently as you add the stock one 1/4cup at a time, allowing the rice to drink up almost all the liquids before adding the next dose, keeping the risotto at a constant low simmer.
Once the last of the stock has been added and absorbed, try the rice. It should be softened and ready to eat, but if it is still crunchy, add 1/4cup hot water to it, and allow it to drink that up before trying it again.
Remove risotto from heat, and season with salt (ca. 1 tsp) and black pepper.
Sprinkle grated cheese on top, and serve with veggies of choice (suggest runner beans or broccoli).