Gino creates a traditional Italian dish, great for a spring lunch.
Ingredients
- 2 skinless, boneless chicken breasts
- 2 tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 tbsp fresh rosemary leaves, finely chopped
- 350 g12¼ oz arborio or carnaroli rice
- 100 ml3½ fl oz dry white wine
- 1.2 L warm chicken stock, made with two chicken stock cubes
- Salt and freshly ground black pepper
- 150 g5¼ oz frozen peas, defrosted
- 25 g1 oz butter
- 40 g1½ oz parmesan cheese, freshly grated
Method: How to make Chicken and pea risotto
Preheat the grill until hot.
Place the chicken breasts on a baking tray and cook under the grill for three minutes on each side.
Cut the chicken into 1cm cubes and set aside. At this point the chicken won’t be fully cooked, but don’t panic.
Heat the olive oil in a large saucepan over a medium heat and fry the onion for about two minutes, stirring occasionally, until softened.
Add the rosemary and continue to cook for a further two minutes, stirring occasionally.
Add the rice and stir continuously for three minutes, allowing the rice to toast in the olive oil and to begin to absorb all of the rosemary flavour.
Pour in the wine and continue to cook for a further three minutes to evaporate the alcohol.
Start to add the warm stock a little at a time, stirring occasionally, allowing the rice to absorb the stock before adding more.
Season well and cook gently (if you find you need extra liquid, use a little warm water).
After about 15 minutes, add the peas and the chicken.
Stir everything together and continue to simmer for a further five minutes over a low heat until the rice and chicken are cooked.
Remove the pan from the heat and stir the butter into the risotto. It is very important that you stir the butter into the rice very quickly for at least 30 seconds – this creates a fantastic creamy texture.
At the end, stir in the Parmesan and serve immediately.
