Easy chicken and pea risotto recipe
 This cheap and cheerful chicken risotto is quick and easy because all the stock goes in at once. It's also brilliant for using up leftover chicken and that always-reliable bag of frozen peas. Each serving provides 581 kcal, 34g protein, 59g carbohydrates (of which 4g sugars), 20g fat (of which 9g saturates), 4.5g fibre and 1.2g salt. 2 tbsp mild olive oil or sunflower oil1 onion, cut in half, coarsely grated2 garlic cloves, grated250g/9oz arborio risotto rice 100ml/3½fl oz white wine, dry vermouth or water1 litre/1¾ pints chicken stock cube, made with 1 stock cube250g/9oz cooked leftover chicken, skin removed, cut into small pieces200g/7oz frozen peas75g/2¾oz Grana Padano or other hard Italian-style cheese, finely grated 25g/1oz butterfreshly ground black pepper 2 tbsp mild olive oil or sunflower oil 1 onion, cut in half, coarsely grated 2 garlic cloves, grated 250g/9oz arborio risotto rice 100ml/3½fl oz white wine, dry vermouth or water 1 litre/1¾ pints chicken stock cube, made with 1 stock cube 250g/9oz cooked leftover chicken, skin removed, cut into small pieces 200g/7oz frozen peas 75g/2¾oz Grana Padano or other hard Italian-style cheese, finely grated 25g/1oz butter freshly ground black pepper Method Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour. Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice. Pour in half of the wine and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance. Stir in the remaining wine, the chicken and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chicken and peas are heated through and the rice is tender with a slight bite. Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving. Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour. Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour. Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice. Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice. Pour in half of the wine and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance. Pour in half of the wine and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance. Stir in the remaining wine, the chicken and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chicken and peas are heated through and the rice is tender with a slight bite. Stir in the remaining wine, the chicken and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chicken and peas are heated through and the rice is tender with a slight bite. Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving. Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving. Recipe tips Grana Padano cheese is similar in taste and style to Parmesan but it costs less, perfect for those on a budget. Adding half of the wine towards the end of the cooking time adds to the flavour of the finished dish. Even though all of the stock is added at once, it is still important to stir the risotto regularly as it cooks to achieve a creamy texture. This is an excellent recipe for using up roast chicken, but doubly so because you can use the bones for chicken stock that will take your risotto to another level.