Chicken Pea & Lemon Risotto

1. 1

   Heat the chicken stock in a separate pan on low heat.

2. 2

   Microwave the peas until cooked, set aside.

3. 3

   Heat another large skillet pan with oil. Add the sliced chicken and cook on low heat for 30 seconds on each side. Remove the chicken and place in a bowl until later.

4. 4

   Add remaining oil to skillet and add the onions and garlic. Add the rice and stir constantly coating the rice with the oilm, onion and garlic.

5. 5

   Add the white wine and cook for about 1 mnute. Add one ladle of stock at a time to the risotto stirring constantly.

6. 6

   Keep adding onel ladle of stock, stirring constantly as the rice absorbs it. Repeat this step until the rice is alsmost cooked.

7. 7

   Add the chicken into the risotto along with the peas. Add the lemon zest and lemon juice, stir through and turn the heat off.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.