Chicken and Pea Risotto

I love making risotto, there is something therapeutic about it as it's not something that you can rush.  Last night I had a couple of chicken breasts out and wasn't too sure what to have and then I thought, risotto...

Ingredients

190 grams arborio rice

4 cups low sodium chicken stock

2 organic, free range, boneless, skinless, chicken breasts, cut into 2cm cubes

1 onion, finely chopped

2 cloves garlic, minced

1/2 cup frozen peas

Freshly grated Parmesan cheese to taste

Olive oil or butter

Salt

Freshly ground black pepper

Directions

Place all of the stock into a saucepan and bring to the boil, once boiling simmer over a low heat.

Heat oil in a sauté pan and add chicken.  Season well with salt and freshly ground black pepper.  Once chicken is cooked through remove from pan and set aside. 

In the same pan add a touch more oil and cook the onion and garlic until softened.  Season with salt to soften the onion.  Once the onion is softened and translucent add the rice and stir to coat in oil.  Place a ladleful of stock into the saute pan and cook until all the liquid is absorbed.  Repeat this until all the stock is gone and the rice is cooked through.  Return the chicken to the pain and add peas.  Add Parmesan cheese to your taste. 

Serve topped with some Parmesan cheese.

Enjoy!