Day 13 - Chicken and mushroom risotto with thyme and tarragon

Today:
Extra Easy, all food free

Diced chicken breast
1 large onion, diced fine
4-5 sticks celery, diced fine
1 green pepper, diced fine
2 courgettes, diced fine
Mushrooms, sliced - whatever sort you like, but make them tasty!
dash of balsamic vinegar
4 cloves garlic
thyme
tarragon
black pepper
risotto rice
chicken stock

Spray your pan with low fat cooking spray and brown off the chicken - I mean REALLY brown it off, you want it tasty and golden and crusty. Add the splash of balsamic vinegar and turn it thoroughly so it's coated, and let it cook down til it's sweet and soft. Then add the celery, onion and garlic, stick the lid on and let it all sweat down. When that's golden and soft, add the peppers and courgettes and the tarragon and black pepper. Again, put the lid on and let it cook down and soften. Finally, add the mushrooms and thyme. When they've had a few minutes, add the rice and turn it to let it soften while you get the stock ready; then, I'm afraid, I was tired so I just added the stock in one go, stirred it well and left it to its own devices. I know that's not the rules but it came out fine. Just pour over enough hot stock to barely cover everything and keep an eye on it.