Ingredients

Butter

1 onion, finely chopped

2 garlic cloves, finely chopped

350g risotto rice

1 large glass white wine

1½ l chicken stock, heated to simmering (vegetable stock can be substituted)

A large handful frozen peas, defrosted

Left over chicken, torn into strips, no skin

50g Parmesan, grated

Method

Melt a knob of butter in a large pan, add the onion and garlic and cook until soft and translucent. Stir in the rice until coated with butter.

Add the wine and stir until evaporated. Add the stock a ladle at a time until the rice is cooked but still with a little bite (add the peas and chicken in the last 5 minutes of cooking to heat through). The rice should be creamy but firm to the bite.

Stir in the Parmesan.