Roast Chicken Risotto

I'm not entirely sure where this recipe originated from but it has been a firm favourite for as long as I can remember. This is a "leftover" recipe and so the ingredients list tends to vary a little each time I cook it. For example, you can vary the amount of roast chicken, at Christmas you could use leftover roast turkey, and if you don't like mushrooms it works just as well without them. The ingredients list is exactly what I used last time I cooked this.

Ingredients (Serves 2)
14oz roast chicken
l medium onion
2 tomatoes
8 fl oz long grain rice
6 mushrooms
1 large handful of frozen peas
20 fl oz chicken stock

Cooking Instructions
Finely chop the onion and gently fry in a little olive oil in a large frying pan.

While the onions are frying skin and dice the tomatoes (to skin a tomato score the skin with a sharp knife then place in a bowl of water for a minute, remove from the water and the skin will slide off), peel and slice the mushrooms, and chop the roast chicken into bite sized chunks.

Once the onion is soft add the rice and tomatoes. Fry for a minute or two to ensure the rice is nicely coated with oil. Add the chicken stock and stir. Bring to the boil and then simmer with a lid on for about 15-20 minutes adding more stock if necessary.

Add the chicken and mushrooms and stir thoroughly continue to cook with the lid on for about ten minutes. Once you have added the chicken cook the frozen peas. Once everything is cooked stir the frozen peas into the risotto and serve.