What to eat this month

Eat Seasonably Pea, Chicken & Lemon Risotto

Eat Seasonably Pea, Chicken & Lemon Risotto

Delicious, fresh peas add crunch and colour to this great simple recipe for a smooth and creamy summer risotto.

What you need

Serves 4

  • 2 tbsp Olive oil
  • 1 onion, diced
  • 1 Clove Garlic, crushed
  • 2 Sticks Celery, finely diced
  • 300g/10oz Arborio Rice
  • 1 Glass White
  • 150g/5oz Cooked Chicken, left over’s from a roast or 2 cooked chicken breasts, cut into chunks
  • 1 litre/2 pints Chicken Stock
  • 100g/ 4oz Peas, shelled
  • 1 Lemon, juice & rind
  • Handful parsley, roughly chopped
  • 50g/2oz Parmesan Cheese, grated
  • Freshly ground Black pepper

Directions

Heat the oil in a large saucepan; fry the onion, garlic & celery slowly for 10–15 minutes until softened. Stir in the rice & lightly fry for 1 minute

Add the white wine, chicken & 1 ladle of stock.  Turn down the heat to simmer, cooking for 15 minutes until the rice is almost cooked, and adding extra ladles of stock as the liquid is absorbed

Add the lemon rind, lemon juice & peas & cook for 5 minutes

Serve with parsley, parmesan& black pepper sprinkled on top.