Chicken, Pea And Brie Risotto

• 2 tablespoons olive oil
• 10 1/2 ounces chicken breast sliced
• 1 onion finely chopped
• 1 clove garlic minced
• 10 1/2 ounces arborio rice
• 6 cups chicken stock
• 5 ounces frozen peas
• 4 1/2 ounces brie cheese chopped
• 1/3 cup Parmesan cheese grated
• 2 tablespoons sage leaves fresh, chopped
• salad arugula, 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, garlic, arborio rice, chicken stock, frozen peas, brie cheese, parmesan cheese, sage, salad arugula

Taken from www.yummly.com/recipe/Chicken_-Pea-and-Brie-Risotto-1403996 (may not work)