This is very simple to make although I did keep stirring the rice the whole time while adding the stock one ladle full at a time. Time consuming as it may sound, this is as it should be done. Would definitely make it again, it's a good way to make the most of leftover roast chicken.
Prep Time: 15-20 minutes
Cook Time: 20-30 minutes
2 tbsp olive oil
1 onion, coursely grated
2 garlic cloves, grated
250g arborio rice
100ml white wine
1 litre chicken stock
250g leftover chicken, skin removed, cut into small peices
200g frozen peas
75g Parmesan, grated
freshly ground black pepper
1, Heat the oil in a large, non-stick saucepan over medium heat. Add onion and garlic and fry 2-3 minutes, stirring occasionally, until softened and starting to colour.
2. Add the risotto rice and stir well, until the oil has coated the rice.
3. Pour in half of the wine and allow to bubble and then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered for 8-10 minutes, stirring frequesntly, until the rice is almost tender and the risotto is creamy.
4. Stir in thw remaining wine, the chicken pieces and frozen peas. Continue to cook, stirring constantlt for 5 minutes until the chicken and peas are heated through and the rice is tender.
5. Remove pan from the heat and stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving.