Chicken and pea risotto Recipe

How to make it

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• Take the chicken breasts, season with salt and pepper, rub with a little olive oil, and grill (broil) on a medium heat for approximately 8 minutes each side, dependent on size. Make sure they're cooked through, but keep an eye on them so they don't dry out. Set to one side.
• Meanwhile, heat a generous drizzle of olive oil in a frying pan and fry the onion for 5 minutes, until softened and slightly coloured.
• Add the risotto rice and garlic and cook for a further 2 minutes, stirring constantly.
• Now, start to add the chicken stock. Add a 'splash' (about 2 tablespoons) to the pan, and stir vigorously while it is absorbed. Repeat this 5 more times.
• If you're using the wine, add it at this point and allow to bubble for a minute.
• Add in the rest of the stock. Bring to the boil and simmer away, stirring occasionally.
• After 5 minutes of gentle simmering, add the peas and parsley.
• When the liquid has almost gone, check the rice. It should now be cooked but retain a small amount of 'bite'. If not cooked yet, add 25ml of water and keep cooking/testing the rice.
• When you're happy with the rice, add the milk and stir through. The risotto should now be nice and creamy, but not too runny.
• Slice up the cooked chicken, and add to the pan. Heat through. Check the seasoning, and make sure the risotto is piping hot before serving. You can add some parmesan shavings on top if you like.