Chicken Risotto

Ingredients:

• 350g risotto rice
• 2 medium onions
• 450g chicken breast
• 100g peas (fresh or frozen)
• 40g fresh grated parmesan
• 1 sweet red pepper
• 1.5 pints chicken stock
• 1 glass white wine
• 25g butter
• 3 tbsp olive oil
• 1/2 teaspoon saffron
• 2 garlic cloves
• Salt & Pepper to taste

Preparation:

• Slice the chicken thinly
• Finely chop the onion
• Finely chop or crush the garlic
• Finely grate the parmesan cheese
• Wash the risotto rice in cold water
• Cut red pepper in half, remove seeds and chop finely

Method:

Add 1 tbsp olive oil to a frying pan on medium heat, Fry the chicken on a medium heat for 3 minutes until cooked, turn the chicken as it’s cooking until the chicken is cooked through.  This should take about 5 minutes.

Stir the chicken whilst cooking to ensure it’s evenly cooked. When done, place the chicken to one side.

Add the remaining two tablespoons of olive oil to the pan and turn the heat to low. Add the onions, garlic and sweet peppers.Fry at a low heat for 10 minutes stirring the ingredients frequently. The idea is to soften the onions and peppers.

When the ingredients are softened, add the cooked chicken and fry for a further two minutes.Now add the risotto rice and fry for another two minutes stirring constantly. make sure the rice is coated with the olive oil. Add the saffron.

Add the wine and stir. When the wine has been absorbed by the rice add a ladleful of the chicken stock. Each time the stock is absorbed, add another ladleful. When all the stock has been added and absorbed, the rice should be moist but will “stack up” as shown in the picture.This process will take about 25 minutes.

Add the frozen peas and continue cooking for 2 minutes.

Now add the butter, parmesan cheese and peas. Add slat and pepper to taste and stir well for 30 seconds. Remove the risotto from the heat and leave it to stand (covered with a lid or plate).