Chicken Risotto with Garlic and Lemon
|Olive Oil||0.5 tbsp||3 tbsp|
|Onion, Finely Chopped||0.5||3|
|Reduced Salt Chicken Stock||375ml||2.25l|
|Lemon Juice||0.5 tbsp||3 tbsp|
|Mixed Herbs||0.5 tsp||3 tsp|
Heat the oil in a thick-bottomed pan, add the onion and cook over medium heat until it is soft and translucent.
Then add the garlic and cook for a further minute.
Stir in the rice, coating it with the oil.
Add the stock a ladle at a time for approximately 20 minutes until the rice is almost cooked.
Add the peas and cooked chicken, then heat for about 5 minutes until the risotto is piping hot throughout.
The rice should be creamy, but firm to the bite.
Stir in the lemon juice and mixed herbs, then divide between plates or bowls.
Add the grated parmesan and serve immediately.