Chicken, Pea And Brie Risotto

• 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

1. 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.
2. 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.

olive oil, chicken, onion, clove garlic, rice, chicken, frozen peas, cheese, parmesan cheese, sage, arugula salad

Taken from recipes-plus.com/api/v2.0/recipes/25784 (may not work)