Chicken and Pea Risotto

Peel and finely chop the onion. Heat the broth in a small saucepan and finely grate the Parmesan. Heat half the oil in a wide saucepan over medium heat. Cook the onion for 3–4 minutes until softened without browning, then add the dry arborio rice and stir for 1–2 minutes to coat the grains with oil.

Add the hot broth a ladleful at a time, maintaining a gentle simmer. Stir along the bottom frequently and add the next ladleful once the previous one has almost been absorbed. Towards the end of the package cooking time, taste the rice: it should be creamy outside and tender with a slight bite in the center, without a raw core.

Pat the chicken dry and cut into small, even pieces. Heat the remaining oil in a separate frying pan over medium-high heat. Cook the chicken for 6–8 minutes, turning, until the largest piece is fully cooked in the center. Add the peas to the rice towards the end of cooking; they should heat through and soften while retaining some firmness.

Add the cooked chicken and grated Parmesan to the rice and peas. Stir gently and remove from the heat. If the dish is too thick, add a little of the remaining hot broth from the measured quantity until loose and creamy.

Divide into four portions and serve immediately. The rice continues to absorb liquid after leaving the heat, so do not wait until it has thickened completely before serving.