Chicken and Pea Risotto

Heat the chicken stock in a saucepan until boiling. Remove from heat. Cover and set aside.

Heat a dash of olive oil in a deep medium sized frying pan. Add the chicken and sauté over high heat until the meat is coloured. Reduce the heat to medium. Add the onion and garlic and sauté until the onion begins to soften.

Add the SunRice Arborio Rice and stir while cooking until the grains whiten. Pour over the white wine and allow to boil until liquid is reduced by half.

Pour over half the hot stock. Continue cooking over medium-low heat, stirring regularly until the rice has almost absorbed the stock. Continue adding the remaining stock, ½ cup at a time, stirring at regular intervals and adding more stock as necessary, until the rice is cooked (see tips), about 20 minutes.

Add the Wattie's frozen Baby Peas. Stir and continue cooking for a further 5 minutes until the stock has been absorbed and rice is tender. Stir through the grated Parmesan cheese. Serve garnished with freshly chopped parsley leaves.