one litre salt reduced chicken stock
one teaspoon turmeric
one tablespoon olive oil
one medium brown onion
two garlic cloves
four hundred grams chicken breast cut into two cm pieces
one and a half cups arborio rice
half a cup dry white wineone cup frozen peas
twenty grams butter
one third of a cup parmesan cheese and some to serve
one// Place stock in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.
two// Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for five minutes or until softened. Add chicken. Cook for five minutes or until the chicken begins to brown. Add rice. Cook, stirring, for one minute. Add wine. Bring to the boil. Boil for one to two minutes or until wine is reduced by half.
three// Add one third cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, adding one third cup at a time, until all liquid has absorbed and rice is tender and creamy, adding peas to rice mixture with final one third cup stock.
four// Cook for five minutes or until peas are heated through. Remove from heat. Stir in cheese and butter. Season with salt and pepper. Serve topped with cheese.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily