Chicken Pea & Lemon Risotto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup sliced red onion
• 2 tablespoons olive oil
• 1 cup arborio rice
• 1/4 cup wine
• 1 teaspoon crushed garlic
• 200 g chicken fillets
• 1/4 cup peas
• 1/2 lemon
• 1 teaspoon lemon zest
• 750 ml chicken stock

Recipe

• 1 heat the chicken stock in a separate pan on low heat.
• 2 microwave the peas until cooked, set aside.
• 3 heat another large skillet pan with oil. add the sliced chicken and cook on low heat for 30 seconds on each side. remove the chicken and place in a bowl until later.
• 4 add remaining oil to skillet and add the onions and garlic. add the rice and stir constantly coating the rice with the oilm, onion and garlic.
• 5 add the wine and cook for about 1 mnute. add one ladle of stock at a time to the risotto stirring constantly.
• 6 keep adding onel ladle of stock, stirring constantly as the rice absorbs it. repeat this step until the rice is alsmost cooked.
• 7 add the chicken into the risotto along with the peas. add the lemon zest and lemon juice, stir through and turn the heat off.
• 8 serve immediately.