I loosely followed Hugh Fearnley Whittingstall's Tomato and Mozzarella Risotto recipe from his Veg Everyday book. I adapted it to our tastes and preferences but followed his rice to liquid ratio.
I started by blitzing the onion and garlic in a processor, until it was more of a lumpy paste, this is due to a fussy eater who doesn't like lumps of onion. You can skip this step and simply chop them if you like.
Put the stock and passata in a saucepan on a simmer, keep it simmering while you get on with everything else, you want it to be hot when adding it to the rice.
Fry the onion and garlic in olive oil or butter (your preference) for 5-10 minutes, until starting to go golden, then stir in the rice.
Start adding the stock/tomato mixture to the rice gradually, I started with a couple of ladlefuls, adding more once the previous amount was absorbed. This took about 20 minutes from start to finish. You need to stay close by and stir every few minutes to ensure it doesn't dry out or stick to the bottom of the pan.
Once the rice is cooked (give it a taste to see) add the roast chicken, I tore mine into strips.
Then just before serving add torn up bits of fresh mozzarella and let it melt slightly.
This recipe served two adults and a baby, with one adult portion leftover for lunch the next day.
I will definitely be adding this to our meal plan again, I might even try a non-tomato one, as tomato + baby = MESS!!! What are your favourite risotto flavours? Inspire me!