Boxing Day risotto

Fry the onion in half the butter for 5 minutes until softened and just starting to colour. If using red onion and you want it to keep its colour, take it out of the pan and set aside. Leave white onion in the pan.

Add the rest of the butter to the pan, along with the sprigs of rosemary/thyme, if using, and garlic. Cook for a minute, then stir in the rice. After a minute, add about a quarter of the stock and stir until absorbed.

Keep adding stock in this way until half of it is used up, then add the cooked meat and chestnuts. Keep adding stock until the rice is tender. Return red onion to the pan, if using.

Take pan off the heat, stir in a little pesto and check for seasoning. Serve hot with the rest of the pesto and a bowl of grated Parmesan for adding to each portion.