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/ Recipes
/ Chicken and Pea Risotto 
PREPARATION TIME:
40 minutes
DIFFICULTY:
HIGH
INGREDIENTS:
Take the chicken breasts, season with salt and pepper, rub with a little olive oil, and grill) on a medium heat for approximately 8 minutes each side, dependent on size. Make sure they're cooked through. Meanwhile, heat a generous drizzle of olive oil in a frying pan and fry the onion for 5 minutes, until softened and slightly coloured. Add the risotto rice and garlic and cook for a further 2 minutes, stirring constantly. Start adding the chicken stock a little by little while stirring. When liquid is absorbed add some more stock. Repeat for 4 more times. Add the white wine and boil for 1 minute and after add in the rest of the stock. Bring to the boil and simmer away, stirring occasionally. After 5 minutes of gentle simmering, add the peas and parsley.
When the rice will be cooked add the full cream and stir through. Slice up the cooked chicken, and add to the pan. Heat through. Check the seasoning, and make sure the risotto is piping hot before serving. You can add some Parmesan shavings on top if you like.
INSTRUCTIONS:
2 chicken breasts, skin off
Salt and pepper
olive oil
1 small onion, finely sliced
1 garlic clove, crushed
2 cans 300g Mayor Processed Peas
175g risotto rice
550ml Pinto Chicken Spoon Stock
2 tablespoons full cream
2 tablespoons dry white wine
Fresh parsley
Parmesan shavings
 
 
 
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