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Easy chicken and pea risotto

Justine Pattison
  • 60 minutes
  • Serves 4

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