Meal of the week: Chicken Risotto

Some of the best dishes are made with the most basic ingredients that every student should have in their cupboards. This chicken risotto recipe is one that my roommates and I have made time and time again during our time in college.

It is very much your typical Junior Cert Home Economics recipe but it’s a dinner that always goes down a treat. There are so many things you can put into this dish, such as bacon and mushrooms, but here is the recipe in its simplest form.

This recipe serves two people but can be altered for as many people as you like.


  • 2-3 chicken fillets
  • Half a mug of rice
  • 1 chicken stock cube
  • 2 peppers
  • 2 onions
  • A little cooking oil
  • Salt and pepper (optional)
  • Grated cheese (for garnishing)


  • Heat some oil in a large saucepan.
  • Cut up the chicken into chunks and cook in the oil until every piece is completely white.
  • Chop the peppers and onions and throw into the same pan. Leave to cook for 5-10 mins.
  • Meanwhile, mix the stock cube in a pint of boiled water and stir until it all dissolves.
  • Add the stock mixture and rice to the saucepan and cover using the lid.
  • Add salt and pepper. Leave for 15 minutes until rice is cooked, stirring occasionally so it doesn’t stick to the pan.
  • Sprinkle some grated cheese on top and serve with garlic bread.

Aoibheann Diver

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