Chicken Risotto With Peas And Parma Ham

1. 1

   Heat the butter and half the oil in a large pan. Add the chicken and heat until just cooked through.

2. 2

   Meanwhile, put the stock and water in a pan and bring to a simmer with the lid on.

3. 3

   Remove the chicken and set aside, then add the remaining oil to the pan. Cook the onion and garlic over a low-medium heat until soft, then add the rice to the pan.

4. 4

   Heat for a few minutes, stirring until the rice is coated in the oil.

5. 5

   Add the wine and cook until it has all been absorbed, then add a ladle of the stock/water. Stir until it has all been absorbed and repeat until the rice is cooked to your liking (you may not need all the stock mix).

6. 6

   Meanwhile, heat a dry frying pan and add the sheets of ham. Cook, turning occasionally, until nicely crisp, then cut roughly.

7. 7

   Add in the peas and chicken and stir until heated through.

8. 8

   Mix in the sage, most of the parmesan and about half of the ham.

9. 9

   Season to taste then serve, topping each individual serving with a little of the reserved parmesan and crispy ham.

* Per serving · 4 servings · Values may vary.