- 4 cups Massel chicken style liquid stock
- 50g butter
- 1 medium brown onion, finely chopped
- 1 1/2 cups arborio rice
- 1/4 cup dry white wine
- 1 tablespoon olive oil
- 2 (500g) Steggles chicken breast fillets
- 4 slices pancetta
- 1 cup frozen peas
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1/3 cup finely grated parmesan cheese baby rocket, to serve
- Step 1Bring stock to the boil in a covered saucepan over high heat. Reduce heat to low. Simmer until needed.
- Step 2Melt butter in a large, heavy-based saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Simmer until reduced by half.
- Step 3Add 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until liquid has absorbed and rice is tender.
- Step 4Meanwhile, heat oil in a frying pan. Cook chicken for 7 to 8 minutes each side or until browned and cooked through. Transfer to a plate. Add pancetta to pan. Cook for 3 minutes each side or until browned. Transfer to a plate. Thinly slice chicken. Roughly chop pancetta.
- Step 5Stir peas, pancetta, parsley and parmesan into risotto. Set aside, covered, for 2 minutes or until peas are tender. Season with salt and pepper. Serve topped with chicken and rocket.
You could use 1 leek, trimmed, halved, washed, chopped, instead of onion.
Adding more than 1/3 cup stock at a time will make the risotto cook too quickly, and the rice will not be tender.
Super saver: Use 3 middle bacon rashers, trimmed and chopped, instead of pancetta and save around $2.47 in total.
Look for packets of peas with loose peas and avoid those that are icy with frozen clumps. This can be an indication of freezer burn or re-freezing, which can affect flavour.
Where possible add peas towards the end of cooking time to prevent them becoming too soft and losing their bright green colour.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas