Risotto With Lemon Chicken - cooking recipe

Ingredients

4 tbsp oil
1 None onion, peeled and finely diced
1 1/2 cup risotto rice
1/2 cup dry white wine
3 cups vegetable stock
4 None chicken filets
2 tbsp lemon jelly
1 None lemon, sliced
3 1/2 oz cooked ham, cut into cubes
1 cup frozen peas
1/2 bunch parsley, chopped
1 oz Parmesan cheese, grated

Preparation

Heat 2 tbsp of oil in a pan and saute the onion and rice. Pour in the white wine and stock. Cook the rice for about 30 mins, stirring occasionally.
Heat 2 tbsp oil in a pan and fry the filets for about 15 mins over medium heat. Brush the chicken filets with the lemon jelly, remove them from the pan and keep them warm. Fry the lemon slices in the hot fat. Slice the chicken filets.
Add the ham and peas to the rice 5 mins before the end of the cooking time then stir in the parsley and parmesan cheese.
Serve the risotto on a plate with the chicken on top, garnished with lemon slices and parsley.