Chicken Liver Risotto

Not everyone likes chicken livers so a great alternative is to make a garlic mushroom risotto by gently frying together a mixture of different kinds of mushrooms (oyster, shitake etc) with the onion and a bit more garlic before adding the rice.

• Gently fry the onion and garlic in Fry Light until soft.
• Stir in the chopped up chicken livers until brown and then add in the rice and stir until the rice is coated and warmed up.
• Stir the Chicken Bovril into the boiling water and pour over the rice. 
• Bring the mixture to the boil and then let it simmer gently for around 20 minutes.
• Stir occasionally and check the rice is cooked at the end of the cooking time, if not add a bit of boiling water and keep cooking and stirring for another 5 minutes or so.
• Season to taste and either mix in the parmesan or sprinkle it over the top before serving.

Serves: 1
Prep time: 10 minutes
Cook time: 25 minutes

• Small onion, very finely chopped 
• Fry Light 
• Small clove of garlic, crushed 
• 113g chicken livers, chopped 
• 125g risotto rice 
• 1½ tsp Chicken Bovril 
• ¾ pint of boiling water 
• 28g parmesan cheese