INGREDIENTS
250 g
Chicken, cooked
2
Garlic cloves
1
Onion
200 g
Peas, frozen
250 g
Arborio risotto rice
1
Black pepper, freshly ground
2 tbsp
Olive oil or sunflower oil, mild
25 g
Butter
75 g
Grana padano or other hard italian-style cheese
100 milliliters
White wine
1
Litre/1¾ pints chicken stock cube, made with 1 stock cube