Monday, May 09, 2016

Chicken & Pea Risotto

Another left-over Chicken dish…

• 1 tbsp vegetable oil
• 1 onion chopped
• 1 garlic clove, crushed
• 190g Risotto rice

• 1 small glass white wine
• 500ml Chicken Stock (warm before adding)
• Cooked Chicken breasts, chopped
• 1 tbsp thyme leaf
• 100g frozen peas
• Crispy Bacon to scatter on top
• 2 tbsp grated Parmesan, plus extra to serve

1] Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.

2] Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and Parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra Parmesan.

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