Risotto of Chicken with Green Peas

Serves 2

STEPS

Heat the butter and oil in a heavy bottomed pan, over a medium heat.

  • Fry the chicken for about ten minutes.
  • Add the onions and continue to fry until they are soft.
  • Add the rice and stir fry until it is coated with the oil and butter.
  • Add the fresh peas (if frozen add 10 mins later), garlic tarragon & seasonings.
  • Add the wine and simmer until it has been absorbed.
  • Now, start adding the stock, which is kept hot over a very low heat, about two ladlefuls at a time. Keep adding like this as it becomes absorbed, stirring occasionally. Towards the end (20 - 30 mins) stir continuously to prevent it sticking to the pan.

The dish is cooked when the rice is soft, with a slight "bite" at its centre. Turn off the heat. Stir in the butter and Parmesan, lid and allow to stand for 4 minutes.

You will have achieved a satisfying, well flavoured dish in its own delicious, creamy sauce that needs no other accompaniment.

YOU'LL NEED

  • 250g Diced Chicken
  • 150g finely chopped onion
  • 125g peas (fresh or frozen)
  • 2 cloves minced garlic
  • 2 tbsp chopped, fresh tarragon
  • small wine glass dry white wine
  • approx 1 litre chicken stock (= 3 tubs Pipers' stock)
  • 225g risotto rice
  • approx. 2 tbsp olive oil
  • 60g unsalted butter
  • ½ tsp salt
  • A few twists of black pepper
  • 1 tbsp freshly grated Parmesan
  • 30g unsalted butter

Buy Chicken Stock here