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Ingredients - Chicken Risotto with Lemon and Garlic:

1. Need 3 Tbsp - Olive Oil
2. Provide 1 Large Onion, finely chopped
3. Make ready 2 of Garlic Cloves, crushed
4. Need 300 g Risotto Rice
5. Get 1.5 L of Chicken Stock
6. Need 200 g - Frozen Peas
7. Get 200 g for Chicken Breast, cut into strips
8. Take 2 Tbsp for Lemon Juice
9. Get Mixed Herbs
10. Get 40 g Parmesan Cheese, grated

Chicken Risotto with Lemon and Garlic start cooking:

1. Heat 1tbsp of oil in a deep pan, cook chicken strips until nearly cooked through. Then take out of pan and set aside.
2. Heat the remaining oil in the deep pan, add the onion and cook on medium heat until it is soft and translucent.
3. Add the garlic and cook for a further minute.
4. Stir in the rice, coating it with the oil.
5. Add the stock a ladle at a time for approximately 20 minutes until the rice is almost cooked.
6. Add the peas and cooked chicken, then heat for about 5 minutes until the risotto is piping hot throughout. The rice should be creamy, but firm to the bite.
7. Stir in the lemon juice and mixed herbs, divide into bowls and serve immediately with parmesan.

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