• Olive Oil
• 4-5 Chicken Thighs
• Smoked Paprika
• Sea Salt
• 1 cup (250g) long grain rice
• 1 medium onion
• 1 tsp crushed garlic (2 fresh cloves)
• 1 tsp dried chilli flakes (to taste)
• 2 cups chicken stock
• 1/2 cup warm water*
• 1 can chopped tomatoes
• Vegetables**

1. 1. Cut the chicken into smallish pieces and liberally coat with smoked paprika and salt. rub into flesh.
2. 2. brown chicken in olive oil in a large, heavy-based casserole pot.
3. 3. add onion and garlic before chicken is thouroughly browned.
4. 4. once chicken, onion and garlic are all coloured, add all other ingredients besides water. simmer on a low heat, stirring regularly, until all the liquid is absorbed.
5. 5. taste. if the rice is still hard and not yet cooked, add water and continue cooking until absorbed.
6. *Warm Water: the water must be warm or hot when you add it to the cooking risotto to ensure the best result.
7. **Vegetables: You really can use whatever vegetables you like/have in the house here. I like mushrooms, spinach and green capsicum(peppers) but you could also use pumpkin, carrot, broccoli, corn, peas, beans or anything at all!
8. Note: the more vegetables you use the more liquid you are likely to need to thoroughly cook the rice.

This is a great one-pot dinner that cooks itself and can be made a couple of days in advance. Make sure your pot has a heavy base though, otherwise the risotto will need you to be stirring constantly for 45 mins to prevent it sticking to the bottom and burning.