|Green pepper||1⁄2 , chopped into small pieces|
|Onion||1 Large, finely chopped|
|Cooked chicken||12 Ounce, diced|
|Freshly ground black pepper||To Taste|
|Long grain rice||4 Ounce|
|Hot chicken stock||5 Fluid Ounce|
|Tomatoes||2 , quartered|
Heat the oven to 350 Â°F (Gas Mark 4, 180Â°C).
Heat 4 tablespoons of oil in a frying pan and fry the green pepper, onion, mushroom stalks and chicken liver.
Add the diced chicken and season with salt and pepper.
Then add the rice and stir with a wooden spoon so that it absorbs all the juices.
Transfer the mixture to a casserole and pour on the hot stock.
Stir once, cover closely and bake in the oven for 40-45 minutes.
Meanwhile, saute the mushroom caps and tomatoes in the remaining oil.
When the risotto is ready, serve it garnished with the mushrooms, tomatoes and a sprinkling of parsley.