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Airson 1 neach

STUTHAN
1 spàin mhòr ola-chroinn-ola
50g rus risotto, leithid arborio
½  piobar dearg, leis an stocan agus an t-sìol air a thoirt air falbh, agus air a ghearradh na phìosan
1 uinnean earraich air a sgioblachadh agus a ghearradh na shlisean
1 spàin mhòr de pheasairean reòthta
2 bhalgan buachair air an sliseadh
50g feòil-circe air a bruich
125-150ml uisge goileach
Fùdar-sùgh – na gheibhear eadar bàrr d’ òrdaig is do chorraig 

Ro-theasaich an àmhainn gu 200C/400F/Gas 6

Suath taobh a-staigh soitheach-àmhainn (le ceann) le beagan ola agus dòirt a-steach an rus. Cuir am piobar dearg, an t-uinnean-earraich, na peasairean agus an fheòil-circe dhan t-soitheach agus measgaich gu math le spàin. 

Dòirt an t-uisge goileach dhan t-soitheach agus cuir ann am fùdar-sùgh. Cuir an ceann air an t-soitheach.

Cuir an soitheach dhan àmhainn airson 20-30 mionaidean neo gus am bi an rus bruich. 

Leig leis an risotto fuarachadh beagan mas ithear e.

Serves 1

INGREDIENTS
1 tbsp olive oil
 50g/2oz arborio risotto rice 
½ red pepper, stalk and seeds removed, chopped 
1 spring onion, trimmed, sliced 
1 heaped tbsp frozen peas 
2 small mushrooms, chopped 
50g/2oz cooked left over chicken, chopped 
125-150ml boiling water
Large pinch stock or bouillon powder 

METHOD
Preheat the oven to 200C/400F/Gas 6. 

Grease a lidded ovenproof dish with a little oil and pour in the rice. Add the red pepper, spring onion, peas, mushrooms and chicken and stir until well combined. 

Pour in the boiling water and add the stock powder or bouillon. Cover the dish with the lid. 

Transfer the dish to the oven and bake for 20-30 minutes, or until the rice is tender. 

Set aside to cool slightly before serving.