Recipe for my post op risotto

I got the request if I could share the recipe for my special post oesophagectomy risotto and here it is.

250 g Chicken breast

250 g baby mushrooms 

Vegetables that are okay for a stir fry (carrots, swede, zucchini, green beans, peas, corn etc.) i usually take a frozen vegetable mix and fresh ones that are left overs.

Vegetable stock

1 table spoon flour

A table spoon of Butter if you need to gain weight 

Full fat Creame (I have plant based Creame because I lactose intolerant) 

Oil for frying (I take rape seed oil) 

Risotto rice (a mug full) 

Salt, pepper, paprika, herbs you like

Dice the chicken breast and mushrooms into a big frying pan or a wok (those woks with lids are great for that), add salt and pepper and start boiling some water in a pan for the rice). When the water is boiling add the rice and cook for at least 10 minutes and not more than 15 minutes, pour into a sieve and leave the rice on the side for later. 

Fry the chicken and mushrooms until done and add the vegetables. Fry together for 7 to 10 minutes and add the butter and vegetable stock. Stir in the flour and add 750 ml of water, add some more pepper, paprika and the herbs (I take a Mediterranean mix). Let it boil for 10 minutes. Add the pre cooked rice and the Creame, let it simmer for another 5 minutes and it's done.