Chicken & Pea Risotto

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Prepare your stock, and the stock cube to your boiling water.

Step 2

Dice the onion and garlic, and throw into a non-stick pan with the oil fry for 2-3 minutes.

Step 3

Dice the chicken thighs into thirds. And throw them into the pan with the herbs de provence and sear for 1-2 minutes

Step 4

Add the butter and the rice, and fry for 2-3 minutes.

Step 5

Add 150ml of stock every 5 minutes to the pan. Make sure to put the lid on the pan to stop the stock from evaporating! Do this four times.

Step 6

Taste the rice, if it still has a crunch, add a little extra water and wait another 5 minutes.

Step 7

Finally, turn off the heat, add the Grana Padano, and the peas and mix thoroughly.

Step 8

Optional step: add some truffle oil, yet to be tested!