Chicken Risotto With Peas And Parma Ham

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 400 g arborio rice
• 50 g butter
• 3 tablespoons olive oil
• 2 chicken breasts, chopped into chunks
• 750 ml chicken stock
• 750 ml water
• 200 ml dry wine
• 3 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 8 sheets parma ham
• 200 g frozen peas
• grated parmesan cheese, 2 good handfuls
• 10 fresh sage leaves, finely shredded

Recipe

• 1 heat the butter and half the oil in a large pan. add the chicken and heat until just cooked through.
• 2 meanwhile, put the stock and water in a pan and bring to a simmer with the lid on.
• 3 remove the chicken and set aside, then add the remaining oil to the pan. cook the onion and garlic over a low-medium heat until soft, then add the rice to the pan.
• 4 heat for a few minutes, stirring until the rice is coated in the oil.
• 5 add the wine and cook until it has all been absorbed, then add a ladle of the stock/water. stir until it has all been absorbed and repeat until the rice is cooked to your liking (you may not need all the stock mix).
• 6 meanwhile, heat a dry frying pan and add the sheets of ham. cook, turning occasionally, until nicely crisp, then cut roughly.
• 7 add in the peas and chicken and stir until heated through.
• 8 mix in the sage, most of the parmesan and about half of the ham.
• 9 season to taste then serve, topping each individual serving with a little of the reserved parmesan and crispy ham.