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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