This cheap and cheerful chicken risotto is quick and easy because all the stock goes in at once. It's also brilliant for using up leftover chicken and that always-reliable bag of frozen peas.

Continue to add the remaining stock if it’s not quite cooked. Once ready, stir in the defrosted peas and reduce the heat to low. Mix well and leave to stand for 2-3 minutes to warm the peas through.

Grab a wide, shallow-based non-stick saucepan and pop it on the hob. Shake in your rice and add the oil or baking spread, then turn up the heat to gently toast it at the edges for a minute or two.

Tired of stirring—and intimidated by timing it right? Try Ina’s easy trick for this crowd-pleasing creamy side dish.

Stir in the peas, fresh mushrooms, butter, remaining cheese and chives in with the last broth addition. Place about 1/2 cup risotto into each of 4 shallow bowls. Top each with 1 piece fish ...