How to make
Cut the chicken into small pieces.
In a pan pour a cup of olive oil and heat it. Fry the finely chopped onion for a few minutes and add the chicken. Fry for another 5 minutes.
Pour over some white wine. Wait for the alcohol to evaporate for a few minutes and add the peas and a cup of vegetable broth.
Cover the pan and cook for about 10 minutes.
Put the rice in a deep pan. Bake it in a non greased pan for a few minutes.
Start pouring in a little of the warm broth, wait until the rice absorbs the liquid and until the rice is almost ready.
Pour the sauce with the chicken and peas. Stir until cooked.
Remove the risotto from the heat, sprinkle with the grated Parmesan cheese.
Serve the chicken and peas risotto sprinkled with a pinch of black pepper and chopped parsley!
