…. preferably including meat (chicken would be good………)

Not something I have ever cooked, or eaten yet oddly, I feel the need to cook one……. so, please hit me with your best shots..
Ta
Chris

How about a fat-club friendly paella recipe purloined from a triathlon mag that's been feeding my family fortnightly for some months now?
It's a bit like risotto.

Double the given quantities for four persons/fat bastards.
Takes about 20 minutes to cook..

100 g easy cook white rice
300ml organic chicken stock
1 chopped onion & some garlic
some chopped up chorizo
2 tomatoes, chopped up.
some chopped courgette
paprika or saffron
frozen peas
some quality prawns

Fry chorizo, onions, garlic & courgette in 3tbs of olive oil.
Mix rice into cooked onions & cover with oil.
Add chicken stock & season.
Cook for ten minutes.
Add chopped tomatoes, peas and saffron/paprika.
Cooked until almost all the stock is absorbed.
Add prawns and cook a bit longer.

Eat.

You can also add chopped chicken breast at the start if you like.
You can also use risotto or paella rice but easy-cook is easier & quicker.

PS Marsdenman, thanks for all the fatclub work, sorry I stopped doing the weekly weigh-in but my weight was remaining static. Middle age spread is hard to shift. Cheers

less professional method….

fry some onions and garlic and anything else to hand: potato, courgettes, cubes of ham…
when the onions are browned, lob in a wine glass full of risotto/arborio rice. stir it around.
add pint of water and stock. red wine is nice. simmer it gently.
after ten minutes stir it , add another pint of fluid (and if you fancy it a few broad beans, peas or whatever else is fresh in the allotment) prawns go well at this point.
give it another ten minutes, if it looks good chow down – you can give it a few more minnutes to get a bit stodgier, but watch out for burning – the traditional target is for the bottom of the risotto to get slightly browned/crispy.

(this is about 4 persons worth or two hungry cyclists)

For 2

120g rice
Chicken (some)
Prawns (a few)
any other meat/fish you fancy
1&1/2 pint veg/chicken (not beef) stock
1 large onion diced very small
1/4 each red, yellow & green peppers diced
handfull of peas
1tbsp balsamic vinegar
olive oil 1 tbsp
paprika 1 tsp
turmeric 1/2 tsp
salt
pepper
2 cloves garlic
1/4 tsp thyme
1/2 tsp basil

Fry the onions and rice together for 5 minutes on a medium heat. After 3 minutes add the vinegar and allow to reduce. add the garlic.
add the stock, veg (except peas), and everything else. Reduce until almost all stock is absorbed. add peas, and keep cooking for 1/2 minute.
serve
enjoy
burp.

Not meat but I'm a big fan of sage and butternut squash. Just do a normal risotto but put cubed butternut squash in once you start adding squash. Add some finely chopped sage a few mins before it's done and it's great. Lemon and asparagus is also good and I had a really good red wine and cheese one in Turin once.

I'm not a veggie but I've never had particularly good meat risotto.

Similar to above but use smoked fish, bloody lovely!