Ingredients:

1 small onion
olive oil
a big chicken filet/breast
2 carrots
canned peas

100g of long grain rice
a bit of soup concentrate
1 spoon of mustard
salt
thyme, oregano
2 eggs

Preparation:

Chop in fine slices the onion and carrots, salt it all and fry with some olive oil.
In other sauce pan fry the pieces of chicken with oil and spice it with thyme. After some minutes add the fried onion with carrots and peas.
Meanwhile wash well the rice and add it to the chicken, stir for a few more minutes on weak fire, then cover it with water, add soup concentrate, a spoon of mustard, salt it a bit and let it on a small fire covered, so that the water evaporates slowly. Do not stir.
When risotto is more or less ready, mix the eggs with a bit of salt and oregano and make an omelette with it. Then cut it into pieces and add them to risotto.
Served best with green salad.
Good appetite!