Creamy Chicken Risotto with Peas, one of my favourite Italian dishes that can be ready in about 30 minutes.
Dice the chicken breast, season well with salt and pepper and add one tablespoon of oil to a frying pan.
Fry the chicken until tender and cooked through. Remove from the heat, add a splash of lemon juice and set aside.
Chop the onion and add the remaining oil and butter to a pan. Fry the onion until golden, then add the rice and stir for 1 minute on a medium heat.
Next, start adding the chicken stock, one ladle at a time, stirring continuously. Once the liquid is absorbed, add another ladle of stock until it is all used up.
At this stage, the rice is creamy and cooked through.
Separately, boil the frozen peas in salted water for 10-15 minutes. Drain the water and set aside.
Add the peas, chicken, parmesan, season with salt, pepper and garnish with freshly chopped parsley.