Risotto

1 onion, diced

1 clove garlic
2 tsp marg

2 cups arborio rice

6 cups (1 1/2L) stock
2 stock cubes
1/3 cup white wine
3 Tbs parmesan cheese

Vege risotto
2 cups mushrooms
1 cup beans
1 cup corn
1 red capsicum

Chicken and Spinach
500g chicken breast
250g pkt frozen spinach, thawed and drained

Cook onion and garlic with marg. Add rice and cook 2mins stirring frequently. Add 2 cups stock liquid and cubes, bring to boil, reduce to simmer, stir frequently, until absorbed. [Add raw chicken] Add wine and 2 cups stock liquid, boil. [Add veges] until absorbed. Add final 2 cups liquid stock, stirring frequently until absorbed. Stir in cheese [spinach] and pepper.