Italian Rice Recipes - Chicken Risotto with Peas (Risotto di Pollo con Piselli) Recipe

Ingredients

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 175 g/6 oz/3/4 cup risotto rice

• 900 ml/3 3/4 cups chicken stock

• Salt and freshly ground black pepper

• 100 g/4 oz/1 cup cooked chicken, cut in strips

• 50 g/2 oz cooked ham, cut in strips

• 3 large tomatoes, skinned, seeded and sliced

• 100 g/4 oz peas, cooked

• 25 g/1 oz/1/4 cup Parmesan cheese, grated

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Method:

1. Melt the butter in a large pan and fry (sauté) the onion and garlic for 2 minutes.

2. Add the rice and cook until all the fat is absorbed. Stir in the stock and simmer for 30 minutes until the rice is just cooked.

3. Season with the salt and pepper and stir in the chicken, ham, tomato and peas.

4. Heat through for 2 minutes and serve immediately accompanied by the Parmesan cheese.