Serves 2 Takes 25 mins
2 chicken fillets,sliced 1 onion, chopped 25g butter 300g risotto rice Half a standard wine glass of white wine 700ml hot chicken stock 50g frozen peas 50g Parmesan, grated Rocket, to serve
1 Preheat oven to 200ºc. Fry the chicken fillets in an ovenproof pan or casserole dish for 5 mins. Stir in the onion and butter, and cook for 3-4 mins, until soft. Tip in the rice and mix in until coated. Pour over the wine and cook for 2 mins until absorbed. 2 Add the stock and peas, then stir the rice. Cover with a tightly-fitting lid and bake for 18 mins, until just cooked. Stir through most of the Parmesan and serve sprinkled with rocket leaves and remaining cheese.