Chicken And Lemon Risotto - cooking recipe

Ingredients

4 cups reduced sodium chicken stock
3 tbsp butter
1 lb boneless skinless chicken breasts, larger pieces halved
2 cloves garlic, crushed
1/4 cup lemon juice
2 tbsp coarsely chopped fresh oregano
1 medium onion, finely chopped
1 1/2 cups Arborio rice
3/4 cup frozen peas
2 tsp finely grated lemon peel
1/4 cup finely grated Parmesan cheese

Preparation

Place the stock and 1/2 cup water in a medium saucepan. Bring to a boil. Cover and reduce heat to low.
Meanwhile, melt 1/2 the butter in large saucepan on medium heat. Add the chicken and cook until browned on both sides and just cooked through. Add the garlic, lemon juice and oregano and cook, stirring, until almost all the liquid has evaporated. Remove the chicken from pan and keep warm.
Melt the remaining butter in the same pan. Add the onion and cook, stirring, until soft. Add the rice, stirring to coat it in the buttery juices. Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 35 mins or until rice is tender but firm to the bite). After 30 mins, stir in the peas.
Add the lemon peel, cheese, and salt and pepper to taste. Serve the rice topped with chicken and additional Parmesan shavings, if desired.