Chicken-Pea Risotto

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 300g free-range chicken breast fillet
• 1pcs chicken-style stock cubes
• 5g country seasoning
• 150g arborio rice
• 150g peas
• 50g parmesan
• 1pcs zucchini
• 500ml (2 cups) boiling water
• 23ml olive oil
• 10g butter

Method

1. Step 1 — Start prep
   Finely chop the onion. Crush or finely chop the garlic. Cut the chicken into bite-size chunks. Crumble the stock cubes into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Brown chicken
   Heat 3 tsp olive oil in a medium deep frypan over high heat. Add the chicken, scatter with the country seasoning and cook, stirring regularly, for 2-3 mins until golden (the chicken won't be cooked through). Remove with a slotted spoon.
3. Step 3 — Start risotto
   Heat 3 tsp olive oil in the same pan over medium heat. Cook the onion and garlic, stirring, for 3 mins or until softened. Add the rice and cook, stirring, for 1 min or until the rice is well coated. Add the stock, reduce the heat to low and cook, covered, for 15 mins or until most of the liquid is absorbed and the rice is almost tender.
4. Step 4 — Finish prep
   Meanwhile, bring a small saucepan of water to the boil. Add the peas, return to the boil and cook for 2 mins. Drain. Finely grate the parmesan. Coarsely grate the zucchini.
5. Step 5 — Add chicken
   Stir the chicken and any resting juices into the risotto and cook, covered, for a further 2 mins or until the chicken is cooked through and the rice is tender.
6. Step 6 — Finish risotto
   Stir the peas, zucchini, half the parmesan and 10g butter into the risotto. Season with pepper. Remove from the heat, cover and stand for 5 mins. Divide the risotto among bowls and scatter with the remaining parmesan to serve.

Allergens

Milk, Sulphites