Ingredients :
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 350g of risotto rice
- 1 small white wine glass
- Stock of heat 1l
- 2 chicken breast of roasted chicken, chopped
- 1 tablespoon of thyme leaves
- 200g of frozen peas
- 1 tbsp crème fraîche
- 2 tablespoons grated parmesan
How To Make:
- Prepare a large pan, heat the oil and saute the onion and garlic for 5 minutes. Combine the rice and cook for another 1 minute, until it starts to look well blended. Pour the white wine, stir and let it sink
- Pour the stock and simmer until the rice is tender. Add chicken, thyme and peas, then cook for 2 minutes. Add crème fraiche and parmesan with some spices, then remove. cover and let stand for 2 minutes before served with extra parmesan, if you like
