Easy chicken and pea risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Method

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Recipe Tips

Step 8

Tip 1: Grana Padano cheese is similar in taste and style to Parmesan but it costs less, perfect for those on a budget.

Step 9

Tip 2: Adding half of the wine towards the end of the cooking time adds to the flavour of the finished dish.

Step 10

Tip 3: Even though all of the stock is added at once, it is still important to stir the risotto regularly as it cooks to achieve a creamy texture.