Roast Chicken and Pea Risotto
- 2 tbsp olive oil
- 2 chicken breasts, skin on and bone in
- Salt and freshly ground black pepper
- 1 onion, finely chopped finely
- 1 garlic clove, crushed
- 350g aborio rice
- 200ml white wine
- 1 litre chicken stock
- 1 tbsp thyme leaves
- 200g frozen peas
- 2 tbsp grated Parmesan
- Parmesan shavings for garnish
Preheat oven to 200˚C.
Rub 1 tbsp olive oil over the chicken breasts and season well. Place in a roasting dish in the oven for about 35 minutes or until the chicken is cooked through.
Heat 1 tbsp olive oil in a large saucepan and cook the onion and garlic for 5 minutes. Stir in the rice and cook for another minute until it starts to look transparent. Pour in the wine and stir constantly until all the liquid has been absorbed.
Add 1 cup of stock and simmer, stirring all the time until the liquid has been absorbed. Repeat this step with the remaining stock until the rice is tender.
Cut the chicken breasts into 2cm cubes. Stir the chicken, thyme and peas through the rice and then cook for 2 minutes or until the chicken is warmed through. Add the grated Parmesan and season well, then remove from the heat. Cover with a lid and leave to stand for 2 minutes. Serve with extra Parmesan shavings.