Chicken Pea & Lemon Risotto - cooking recipe

Ingredients

1/2 cup sliced red onion
2 tablespoons olive oil
1 cup arborio rice
1/4 cup white wine
1 teaspoon crushed garlic
200 g chicken fillets
1/4 cup peas
1/2 lemon
1 teaspoon lemon zest
750 ml chicken stock

Preparation

Heat the chicken stock in a separate pan on low heat.
Microwave the peas until cooked, set aside.
Heat another large skillet pan with oil. Add the sliced chicken and cook on low heat for 30 seconds on each side. Remove the chicken and place in a bowl until later.
Add remaining oil to skillet and add the onions and garlic. Add the rice and stir constantly coating the rice with the oilm, onion and garlic.
Add the white wine and cook for about 1 mnute. Add one ladle of stock at a time to the risotto stirring constantly.
Keep adding onel ladle of stock, stirring constantly as the rice absorbs it. Repeat this step until the rice is alsmost cooked.
Add the chicken into the risotto along with the peas. Add the lemon zest and lemon juice, stir through and turn the heat off.
Serve immediately.