Risotto With Sautéed Chicken, Pancetta And Peas

• 4-5 tbsp olive oil
• 1 None onion, peeled and finely diced
• 2-3 cloves garlic, peeled and finely diced
• 8.75 oz risotto rice
• 1 cup dry white wine
• 2 cups chicken stock
• 3.5 oz pancetta
• 1/2 None cooked chicken breast meat, chopped
• 1 None cooked chicken leg meat, chopped
• 5.25 oz frozen peas
• 2 oz Parmesan cheese, grated
• 4 sprigs fresh parsley, to garnish

1. Heat 2-3 tbsp oil in a frying pan and sweat onion and garlic over low heat. Add rice and saute briefly. Season with pepper and add enough wine and stock to cover rice. Repeat process until all liquid is absorbed, around 30-35 mins.
2. Fry pancetta until crispy then remove from heat. Add 2 tbsp oil and cook chicken until heated through. Season to taste then return pancetta to pan.
3. To finish, add peas to risotto, heat briefly then add Parmesan cheese. Serve with chicken and pancetta, sprinkled with parsley.

olive oil, onion, garlic, rice, white wine, chicken stock, pancetta, meat, frozen peas, parmesan cheese, parsley

Taken from recipes-plus.com/api/v2.0/recipes/19018 (may not work)