Chicken Risotto - cooking recipe

Ingredients

leftover cooked chicken
1 onion, chopped
3 Tbsp. rice per person
garlic
pinch of mixed herbs
salt and pepper
chopped bacon, if available
tomato puree
peas
chicken fat or cooking oil
chicken stock

Preparation

Melt small amount of fat in pan.
Fry onion until soft and add bacon.
Add rice and all other ingredients.
Pour on enough chicken stock to easily cover them.
Cook gently until rice is soft and stock has evaporated.
(You may need to add more liquid during cooking until rice is soft.)
Serve hot with green salad.
Sprinkle Parmesan cheese on top, if desired.