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

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Two Gold awards - one for our Handmade Lamb & Mint Pie and one for our Red Ruby Steaks.
We are one of Rick Stein's Food Heroes — "Dedicated to supplying excellent-quality produce" Rick Stein
We are delighted to have been awarded Silver in the Taste of the West Retail awards! The category recognises food shops who excel in offering local produce, along with superb standards of customer service and a good overall shopping experience at Pipers Farm Shop.
Our Whole Plain Oven Ready Chickens were awarded Two Star Gold Stars!
They said our Ragù Bolognese had "Good aroma with complex notes of meat, herb & pepper. Meat is moist and tender, as are the vegetables. Overall flavour is good." Gold Stars for our Unsmoked Saddleback Ham, Sirloin Steak and Pork Tenderloin too!
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One Star Gold Award goes to our Beef Stew with Herb Dumplings and our Handmade Lamb & Mint Pies — "Good looking pie. Golden top and bottom. Good smell of lamb and mint. Good thin pastry that's crisp. Well filled with tender lamb with good flavour."
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