Roast chicken & pea risotto recipe | Good Food

Roast chicken & pea risotto

1 tbsp vegetable oil
1 onion
chopped
1 garlic clove
crushed
350g risotto rice
1 small glass white wine
1l hot stock
2 chicken breasts
from the roast chicken, chopped
1 tbsp thyme leaf
200g frozen peas
1 tbsp crème fraîche
2 tbsp grated parmesan
plus extra to serve

Method

step 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.
step 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, if you like.