Chicken and Pea Risotto

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ready In: 45 mins

FOR THE RISOTTO

3 tablespoons - olive oil

2 medium - onions

- white wine

1¼ pint - vegetable stock

- salt and pepper

7 oz - fresh peas

7 oz - asparagus

14 oz - baby spinach

1 tablespoons - chopped fresh basil

2½ fl oz - double cream (heavy cream)

FOR THE CHICKEN

- sunflower oil

- salt and pepper

4 - chicken breasts (skin on)

1¼ pint - chicken stock

Peel and slice the onions heat the oil in a pan and fry the onion gently until soft. Add the rice and stir well, then add about 3-4 tablespoons of white wine and simmer until reduced completely. Make the vegetable stock from a cube and add a good ladleful of the hot stock to the pan. Stir continuously. When the rice has absorbed all that, add more stock. Continue adding more stock, stirring continuously, until the rice is cooked (about 20 minutes).
Meanwhile, blanch the asparagus (about 5 minutes in boiling water) and blanch the peas (about 2 minutes in boiling water). When the rice is cooked, season with salt and freshly ground black pepper and gently fold in the peas, asparagus, spinach, basil and cream.
While the rice is cooking, season the chicken breasts well with salt and freshly ground black pepper. Heat the oil in a frying pan and place the chicken breasts skin-side down. Fry the chicken breasts on both sides until lightly browned, then place them in an ovenproof dish. Make the chicken stock from a cube and pour in enough hot stock to come one third of the way up the sides of the chicken breasts. Place in a preheated moderate oven (Mk 6 - 400ºF - 200ºC) for 15-20 minutes, or until completely cooked through.
To serve, place the risotto into serving bowls. Slice the chicken and place on top of the risotto.