A great easy to make dish, with the bonus of not too much washing up as everything cooks in the same pot, perfect easy to make meal at the end of a busy day.
2 shallots, diced
250ml chickens stock
100g risotto rice
100g frozen peas
200g cooked chicken, shredded
Grated zest of ½ lemon
Freshly ground black pepper
A small handful of basil leaves, roughly chopped
Lemon wedges, to garnish
Cherry tomatoes on the vine
- Cook the shallots in a little of the stock in a saucepan over a low heat, until softened and golden – should take approximately 5 minutes, then add the risotto rice and stir for 1 minute.
- Pour in the remaining stock and cover the saucepan and bring to a gentle simmer. Cook for around 25 minutes, or until the rice is cooked.
- Stir in the frozen peas, around 3/4s of the chicken and half the grated lemon zest. Season to taste with freshly ground black pepper and cook gently for a further 5 minutes.
- To serve, add the remaining chicken and lemon vest to the rice mixture, sprinkle with the chopped basil and then serve with a wedge of lemon and some raw, grilled or roasted cherry tomatoes.