Risotto with Chicken & Brussel Sprout

Serves 4-6

1.1L stock (chicken or vegetable)

2 tablespoons olive oil

A knob of butter

1 large onion, finely chopped

2 cloves of garlic, finely chopped

400g risotto rice

500ml dry white wine

1/2 half a cup of peas (frozen or fresh)

salt and pepper

70g butter

115g grated parmezan cheese

2 large? handfuls of brussel sprouts, shredded

1 tablespoon butter

2 pieces of chicken breast

Heat the stock and keep it simmering hot on the stove.

Put the olive oil and butter into a separate pan, add the onion and garlic, and cook very slowly for about 15 minute without colouring.

Add the rice and turn up the heat. The rice will begin to lightly fry, so continue to stir it. After a minute it will look slightly translucent.

Add the wine and keep stirring.

Once the wine has cooked into the rice, add your first ladle of hot stock.

Turn the heat down to a simmer so the rice doesn’t cook to quickly on the outside.

Continue adding ladlefuls of stock, stirring the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 20 minutes but always varies so taste the rice to check if its cooked. If not, continue adding the stock until the rice is soft but still has a slight bite. Don’t forget to check the seasoning carefully and if you run out of stock just add some boiling water.

When the rice is almost cooked, put a fry pan over medium heat with a splash of olive oil and fry the chicken. In another fry pan place the butter and fry the brussel sprouts.

Remove the risotto from the heat when cooked and add the butter, parmezan and the (frozen) peas. Stir well.

Place a lid on the pan and allow to sit for 2 minutes.

Add the sliced chicken and brussel sprouts.

Divide between plates and eat as soon as possible.