Ingredients
500g Herb Fed diced chicken leg
400g risotto rice
2 medium onions diced
5 black garlic cloves puréed
2 lt chicken stock
300g frozen peas
150g parmigiano-reggiano grated
2 tbsp butter
Parsley
Method
- Heat a large frying pan over medium heat, then add the onions and fry in some of the butter until soft.
- Add the diced chicken and black garlic, stir and then mix in your rice.
- Add the stock a little at a time, until the rice has absorbed the stock and is nice and creamy.
- Add the peas, grated parmigiano-reggiano and the butter, and mix until luxuriously creamy. Finish with some fresh parsley.