Chicken and Peas Risotto
Ultimate Italian comfort food – risotto
risotto rice / Arborio rice
chicken breast pieces
cut into small bite sized chunks
frozen or fresh
Salt to season
and some more to serve
chicken or vegetable stock cube
disolved in 1 litre boiling water
Heat vegetable oil in a deep bottomed large pan, when oil is hot add in the julienned onion and the garlic.
Saute until onion is translucent, do not brown the onions.
Now add in the chicken, season with salt and pepper.
Wash the arborio rice in water a couple of times before adding it to the pan.
Add peas and mix everything together.
Add a ladle full of stock to the rice and stir, wait for the water to be absorbed before adding another ladle full of stock.
You will notice the rice will start to get tender and will then turn creamy.
Use up all of the stock, season with thyme and oregano and stir well.
Lastly add the Parmesan shavings and stir until the cheese has melted into the risotto.
Serve the risotto hot with extra Parmesan fairy dust.