This cheap and cheerful chicken risotto is quick and easy because all the stock goes in at once. It’s also brilliant for using up leftovers.
- 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
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.