| CHICKEN RISOTTO RECIPE
Chicken Risotto (Serves 4)
1 tbsp olive oil
1 large onion, chopped
1 red pepper, cored, deseeded and finely chopped
2 crushed cloves garlic
450g cooked chicken, diced
225g long-grain rice
salt and freshly ground black pepper
pinch of saffron
50g Parmesan cheese
Heat the oil in a large pan.
Fry the onion, pepper and garlic until cooked but not brown.
Stir in the chicken and rice and fry for a few minutes.
Season very well with salt, pepper and saffron.
Pour on enough stock to bring the liquid level about 2.5 cms. above the top of the rice.
Bring to the boil, cover with a tight fitting lid and cook over very low heat for 15 mins. without lifting the lid.
Stir in the peas, cover and continue to cook for 5 mins.
Stir in the Parmesan cheese.
Check seasoning, adjust if necessary and serve immediately.