Serves 4

Ingredients

30 ml ( 2 tablespoons ) olive oil

1 medium onion , sliced

1 garlic clove, cut in two

900 ml ( 1/2 pints ) chicken stock from a cube

175 g ( 6 oz ) rice, washed and drained

300 g ( 11 oz ) cooked chicken , chopped

salt and pepper

Heat the oil in a deep pan. Fry the onion and garlic, taking care not to let the onion brown. Remove the garlic after 1 minute and discard.

Add the chicken stock and bring to the boil, then add the rice. Place a lid on the pan and simmer for about 20 minutes, giving it and occasional , very gentle stir. The dish is cooked when the rice has absorbed most of the stock. Add the chicken and season to taste.

Serve on its own, or with green salad.

 Note: some rice is specially quick-cooking. Check the instructions on the packet so that you don’t over-cook the risotto. 

The Garlic Effect – Dr Reg Saynor