Chicken Risotto With Peas And Parma Ham - cooking recipe

Ingredients

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 white 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

Preparation

Heat the butter and half the oil in a large pan. Add the chicken and heat until just cooked through.
Meanwhile, put the stock and water in a pan and bring to a simmer with the lid on.
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.
Heat for a few minutes, stirring until the rice is coated in the oil.
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).
Meanwhile, heat a dry frying pan and add the sheets of ham. Cook, turning occasionally, until nicely crisp, then cut roughly.
Add in the peas and chicken and stir until heated through.
Mix in the sage, most of the parmesan and about half of the ham.
Season to taste then serve, topping each individual serving with a little of the reserved parmesan and crispy ham.