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1
Add broth and 1 cup water to a saucepan; bring to boil over medium heat.
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2
Decrease heat to very low and keep warm while making the risotto.
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3
Heat the oil in a large, heavy-bottomed saucepan over med-high heat.
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4
Add in the chicken and season with salt and pepper.
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5
Cook, stirring often, until chicken is lightly browned and has lost its raw look, about 6 minutes.
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6
Using a slotted spoon, transfer chicken to a plate.
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7
Add butter to the pot and melt; add in onion and red pepper; cook/stir until the vegetables are softened, about 3 minutes.
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8
Add in the rice and cook/stir until it feels very heavy in the spoon (do not brown), about 2 minutes.
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9
Add in the sherry and cook until it has almost evaporated, about 1 minute.
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10
Add 1 cup hot stock to the rice and cook/stir almost constantly, until the rice absorbs almost all the stock, about 3 minutes.
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11
Add in another cup of stock and stir until it is almost absorbed.
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12
Repeat, keeping the risotto at a steady simmer and adding more stock as the rice absorbs it until you use all the stock and the rice is almost tender, about 25 minutes total.
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13
Add the reserved chicken with the peas and onions, and continue cooking until the chicken is cooked through and the rice is tender, about 5 minutes more.
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14
If you run out of stock and the rice isnt tender, add hot water.
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15
Stir in the Parmesan; season with salt and pepper.
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16
If you like your risotto on the loose side, add a bit more broth or water to reach the desired consistency.
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17
Spoon into individual bowls and serve hot.
