Pigeon Cottage Kitchen

I very rarely eat rice these days as it’s pretty high in carbs. So, when I do, I want it to be something really delicious and this really is! I usually make it when I’ve roasted a chicken for another meal and then use any leftover breast meat and stock made from the carcass – the better the stock, the better the risotto! As long as you prep everything you need before you start, you should have this on the table in roughly half an hour. Enjoy!