Chicken, Pea And Brie Risotto - cooking recipe

Ingredients

2 tbsp olive oil
10.5 oz chicken breast, sliced
1 None onion, finely chopped
1 clove garlic, minced
10.5 oz Arborio rice
6 cups hot chicken stock
5 oz frozen peas
4.5 oz Brie cheese, chopped
1/3 cup Parmesan cheese, grated
2 tbsp fresh sage leaves, chopped
None None arugula salad, to serve

Preparation

Heat 1 tbsp oil in a large frying pan over medium heat. Cook chicken for 3-4 mins, until browned. Set aside. Add remaining oil. Saute onion and garlic for 1-2 mins, until tender. Add rice and cook, stirring, for 1 min. Add 1 cup of hot stock. Stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins.
To finish, add chicken and peas. Cook for 2 mins then remove from heat and add Brie and Parmesan, stirring until risotto is creamy and cheese has melted. Fold in sage and season. Serve with arugula salad.