Easy chicken and pea risotto
Method
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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.
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Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice.
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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.
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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.
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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.
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
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