Ingredients

• 2 tbsp mild olive oil or sunflower oil
• 1 onion
• cut in half
• coarsely grated
• 2 garlic cloves
• grated
• 250g/9oz arborio risotto rice
• 100ml/3½fl oz white wine
• dry vermouth or water
• 1 litre/1¾ pints chicken stock cube
• made with 1 stock cube
• 250g/9oz cooked leftover chicken
• skin removed
• cut into small pieces
• 200g/7oz frozen peas
• 75g/2¾oz Grana Padano or other hard Italian-style cheese
• finely grated
• 25g/1oz butter
• freshly ground black pepper

Directions

• Heat the oil in a large
• non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes
• stirring occasionally
• until softened and just beginning to colour.
• Add the risotto rice to the pan and stir well for 30-40 seconds
• until the oil has coated the grains of rice.
• Pour in half of the wine and allow to bubble for 30-40 seconds
• then add all of the stock and bring to the boil
• stirring well. Reduce the heat and simmer
• uncovered
• for 8-10 minutes
• stirring frequently
• until the rice is almost tender and the risotto is creamy in appearance.
• Stir in the remaining wine
• the chicken and the frozen peas
• then continue to cook
• stirring constantly
• for a further 4-5 minutes
• or until the chicken and peas are heated through and the rice is tender with a slight bite.
• Remove the pan from the heat
• then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving.