This was a normal risotto but made using bulgar wheat instead of rice. I started by frying some diced chicken for a few minutes then adding stock and poaching gently for about an hour. I normally wouldn't cook the chicken for this long if it was going to be cooked further in a risotto but it had gone a couple of days past its best-before date so we decided to play it safe.

After removing the chicken and pouring the stock into a jug to reserve it, I fried some finely diced pepper and onion, before adding some finely chopped garlic and a few flakes of dried chilli. I added the bulgar wheat (I can't remember the exact amount - around 75g per person or whatever it said on the packet) and some of the chicken stock. I reduced the pan to a low simmer.

I kept adding small amounts of stock until the bulgar wheat was cooked. Just before serving, I added a pinch of sea salt and a sprinkle of chopped parsley.