Chicken, Pea and Goat's Cheese Risotto

  • 1 tbsp olive oil by Sainsbury's
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 350g Sainsbury's arborio risotto rice
  • 1.75 litres chicken stock, made from 2 stock cubes, hot
  • 400g frozen petit pois by Sainsbury's
  • 300g cooked roast chicken, torn into strips
  • 70g pack Gevrik goats' cheese by Sainsbury's, crumbled
  • Few basil leaves

Heat the oil in a large saucepan over a medium heat. Add the onion and garlic, and sauté until soft and translucent. Stir in the rice and mix until coated all over with the oil.

Add a ladleful of the hot stock, stirring continuously until it’s absorbed. Repeat until all but two ladles of stock remain – this should take about 25 minutes.

Add the last 2 ladles of stock along with the peas and cooked chicken. Stir to heat through. Scatter over the goats’ cheese and basil to serve.

Recipe courtesy of Sainsbury's

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