
Chicken and Pea Risotto
Serves 4
Ingredients
2 tbsp. mild olive oil or sunflower oil
1 onion, cut in half, coarsely grated
2 garlic cloves, grated
250g/9oz Arborio risotto rice
100ml/3½fl oz white wine, dry vermouth or water
1 litre/1¾ pints chicken stock cube, made with 1 stock cube
250g/9oz cooked leftover chicken, skin removed, cut into small pieces
200g/7oz frozen peas
75g/2¾oz Grana Padano or other hard Italian-style cheese, finely grated
25g/1oz butter
Freshly ground black pepper
Method
- Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour.
- Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice.
- Pour in half of the wine and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance.
- Stir in the remaining wine, the chicken and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chicken and peas are heated through and the rice is tender with a slight bite.
- Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper.
- Cover the pan with a lid and set aside for 5 minutes before serving.
Courtesy of BBC Food – www.bbcgoodfood.com
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