Chicken Risotto Recipe 
  Preparation Time:	 10 mins	 Cooking Time:	  35 minutes Servings	4 portions
	
INGREDIENTS  
Ingredients	Imperial	Metric
Italian risotto rice	12 oz	350 g
Onion	2 medium
Chicken breast and /or leg meat	1 lb	450g
Peas (frozen or fresh)	              3˝ oz	100g
Fresh grated parmesan cheese	1˝ oz	40 g
Sweet red pepper	                             1
Chicken stock	                           1˝ pints	850 ml
White wine	                           1 glass
Butter	                                         1oz	25g
Olive oil                                        	3 tablespoons
Saffron	                                          ˝ teaspoon
Garlic cloves	                            2 medium
Salt and pepper	                           To taste

PREPARATION
Slice the chicken thinly     		      Finely chop the onion
Finely chop or crush the garlic	      Finely grate the parmesan cheese
Wash the risotto rice in cold water            Cut red pepper in half, remove seeds and pith then chop

Method
Add the olive oil to a frying pan on medium heat,
 Fry the Chicken on a medium heat for 3 minutes until cooked, turn the chicken as it's cooking
Add one tablespoon of olive oil to the frying pan and cook on a medium heat until the chicken is cooked through. 
This should take about five minutes.
 
Stir the chicken whilst cooking to ensure it's evenly cooked. 
When done, place the chicken to one side. 
Add the remaining two tablespoons of olive oil to the pan and turn the heat to low. 
Add the onions, garlic and sweet peppers.
 
Fry at a low heat for 10 minutes stirring the ingredients frequently. 
The idea is to soften the onions and peppers.
When the ingredients are softened, add the cooked chicken and fry for a further two minutes. 
Now add the risotto rice and fry for another two minutes stirring constantly. 
make sure the rice is coated with the olive oil. 

Add the saffron. 
Add the wine and stir. 
When the wine has been absorbed by the rice add a ladleful of the chicken stock.
Each time the stock is absorbed, add another ladleful. 
When all the stock has been added and absorbed, 
the rice should be moist but will "stack up" as shown in the picture. 

This process will take about 25 minutes.

Add the frozen peas and continue cooking for 2 minutes. 
Now add the butter, parmesan cheese and peas. 
Add slat and pepper to taste and stir well for 30 seconds. 
Remove the risotto from the heat and leave it to stand (covered with a lid or plate).
Serve the pan to the table and let everyone spoon out as much as they want onto their plates.

ORRRRRRRRRRRRRRRR

Chicken Risotto

2 cups chicken broth 				1 cup water 
1 tablespoon olive oil 				1 tablespoon butter 
1/2 cup finely chopped onion 			1 cup Arborio rice 
1/4 cup dry white wine				Salt and pepper to taste 
1/4 teaspoon saffron threads (may substitute turmeric) 
1/2 to 1 cup cooked, skinned, and boned chicken meat, 
cut in small chunks 

Combine the chicken broth and water in a saucepan and bring to a simmer.  
Reduce heat to maintain a very low simmer. 
Heat the oil and butter, or use vegetable spray in a heavy saucepan.  

Add the onion and sauté until softened, about 3 minutes. 
Add the rice and sauté, stirring to coat the grains well, for about 1 minute.  
Stir in the wine and simmer until it evaporates, about 2 minutes.  
Stir in the hot broth mixture, then season with salt and pepper.  

Crumble the saffron threads and add to the pan.  

Cook, stirring occasionally, until the liquid is almost absorbed.  
Add the remaining broth, a little at a time, and cook, stirring, 
until the liquid is almost absorbed and rice is tender, about 25 minutes.  
The rice should be creamy, not dry.  
Add the chicken and allow to heat through