Chicken & Tomato Soup Risotto (with some greenery)

Ingredients:

Step 1:

Place chicken thighs/drumsticks in a baking dish, drizzle some oil on top and then pour on some of the tomato soup. Then toss the chicken in the oven to bake/roast at 190C for about 25-30 minutes (or until there are no salmonella issues.)

Step 2:

Next  melt some butter in a pan and pour in your risotto rice.

Step 3:

Addi garlic puree as well as some freshly chopped garlic cloves to the sizzling mellay, because you can never use enough garlic!!

Step 4:
 Rough cut 1/2 an onion into large pieces and add it into the pan. (I always use large pieces because I like the texture & variety of them, while my flatmate likes to pick them out...wasteful I know.)

Step 5:
Next add in some chicken stock (we had some in the fridge already, but using an OXO cube and hot water works just as well.)

Step 6:
Season with salt and pepper.

Step 7:
Use up your remaining savoy cabbage, it helps with your 5-a-day & adds the main "green" element.  You  could use courgettes (that's zucchini for our international friends), sugar snaps or peas..

Step 8:
Add a handful of halved baby plum/cherry tomatoes, We did mainly because we had some and it works.

Step 9:

Splosh in some tomato soup as well , go on be generous, you know it's tasty!

Step 10:

To plate up (not to sound too much like Gordon Ramsey) dollop some risotto mix on first, squeeze your (dried and un-loved half) lemon over each plate full, being careful not to lose pips in the rice, those suckers can be a pain to find. then lay a couple of pieces of chicken over each spread of risotto.
Spoon on some creme fraiche and chop over the fresh coriander (which we hardly ever have, but it proves useful as it creates a good effect on the photos) and adds more greenery to justify the name of tonight's dish.

Step 11:

Eat/scoff immediately - try not to do that burning roof of your mouth thing...damn that hurts and it's all too easy.

Step 12:
Wipe mouth in a satisfied manner!