Chicken, fennel and mushroom risotto

This, depending on how much chicken and rice you are hungry for, is around 7 or 8 Points; allowing 3 Points for a generous chicken breast each, and about 80g of rice (4 Points). If you're hungry have 100g, that's 5 Points worth. So, this comes in at 7-8 Points per person, which is good for a filling main meal. Serve it with a fresh rocket, red onion and balsamic vinegar salad on the side.

To serve two:

2 chicken breasts
risotto rice (as you like, see above)
Mushrooms - whatever sort you like but I like portabella and organic chestnut
Bulb of fennel, sliced thinly
3-4 wands of celery, sliced thinly
1 large onion, sliced thinly
4-5 cloves of garlic, crushed
1 green pepper, diced finely
1-2 courgettes, sliced finely or diced, however you'd like really
1 tbsp white wine vinegar
1 Kallo organic stock cube (or your stock cube of choice, but I really like those)

And then:
1 tsp dried thyme
1 tsp dried sage
1 tsp dried tarragon
Black pepper, to season

This is so so easy.

Cube your chicken and brown it generously in a pan. As it's releasing its juices, melt the stock cube in and stir well to coat the chicken. Also add the white wine vinegar and allow it to cook in. Then, add the onion, garlic, fennel and celery, plus a splash (JUST a splash!) of water if it's looking really dry. Turn the heat down a bit and put the lid on. You're aiming for it all to be golden brown and slippery soft, but not burned and welded onto the pan, so do give it a shake/stir and keep an eye on it.

When it's looking good and ready, add the other veg along with the herbs and black pepper, turn it down to halfway, get the lid on and let the veg sweat down. When everything is cooked through add the rice and just enough water to barely cover it and leave it to cook through. Stir stir stir as it starts to suck all the water down and once the rice is done and it's at a consistency you like, enjoy!