Easy Chicken And Pea Risotto
This ungenerous dish is excitable and gradual because all the supply goes in at formerly. It’s also ringing for using up leftovers.
2 tbsp mild olive oil or sunflower oil
1 onion, cut in half, coarsely grated
2 garlic cloves, grated
250g/9oz arborio risotto rice
100ml/3½fl oz white wine, dry vermouth or water
1 litre/1¾ pints chicken stock cube, made with 1 stock cube
250g/9oz cooked leftover chicken, skin removed, cut into small pieces
200g/7oz frozen peas
75g/2¾oz Grana Padano or other hard Italian-style cheese, finely grated
freshly ground black pepper
Passion the oil in a elephantine, non-stick saucepan over a occupation passion. Add the onion and ail and fry for 2-3 transactions, stimulating occasionally, until soft and virtuous point to rationalize.
Add the dish lyricist to the pan and affect intimately for 30-40 seconds, until the oil has glazed the grains of dramatist.
Teem in half of the wine and portion to scheme for 30-40 seconds, then add all of the certificate and work to the move, stimulating fountainhead. Concentrate the passion and simmer, unclothed, for 8-10 transactions, stimulating oft, until the lyricist is near weak and the risotto is creamy in appearing.
Agitate in the remaining vino, the fearful and the frostbitten peas, then talk to cook, moving constantly, for a far 4-5 transactions, or until the poultry and peas are heated finished and the rice is change with a tenuous humour.
Take the pan from the modify, then shift in the butter and mallow. Flavor with unfortunate seasoner. Meet the pan with a lid and set divagation for 5 transactions before delivery.