Roast chicken & pea risotto

• vegetable oil↗1 tbsp tbsp
• onion↗1

  chopped

• garlic clove↗1

  crushed

• risotto rice↗350g g
• white wine
• hot stock1l l
• chicken breasts↗2

  from the roast chicken, chopped

• thyme leaf↗1 tbsp tbsp
• frozen peas↗200g g
• crème fraîche↗1 tbsp tbsp
• grated parmesan2 tbsp tbsp

  plus extra to serve

Step-by-step instructions

1. 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.

2. 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.