Peel and finely chop the shallots. Peel and mince the garlic. Boil the measuredwater and dissolve the stockcube in it. Grate the Parmesan. Chop the chicken into bite-sized pieces.
Heat a non-stick pan over a medium-low heat with a drizzle of olive oil and the butter. Once hot, add the shallots with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic and arboriorice and cook for 1 min further, stirring to coat the grains in the oil.
Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'. If you run out of stock, add more water (see pro tip!).
4 Fry chicken
Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the chicken pieces and cook for 5-7 min until cooked through.
Chop the parsley leaves. Once the risotto is cooked, add the greenpeas, chicken, grated Parmesan and half the chopped parsley. Warm through for 1 final min. Season well with pepper (and salt, if needed).
Slice or crumble the goats cheese. Divide the risotto among bowls and top with the goats cheese and any remaining parsley.
Tips for fussy eaters
Leave out the goat's cheese if they don't like it and top with extra Parmesan!
The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the liquid quantity accordingly.
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