• 250g of Arborio Rice
• 1 small Brown Onion dice
• 3 Garlic Cloves dice
• 1 Chicken Breast small cubes
• 100g Frozen Peas
• 50g Toasted Pine Nuts
• 1L Chicken Stock
• 80g Grated Parmesan cheese
• 2g Lemon Thyme chopped
• 0.2g Salt
• 0.1g Ground pepper

1. In a large pot over high heat add the olive oil and cook the onion and garlic until golden brown.
2. Add the chicken and stir until all the meat become sealed
3. Add the rice, salt and pepper and stir for 5 minutes.
4. Add 1/4 of the chicken stock and keep moving it with the spoon to make the risotto creamy.
5. When the liquid risotto starts to run dry add another 1/4 part of the stock. repeat it until you have reached the 1l.
6. When the rice has cooked add the peas , adjust the salt and put 1/2 of the cheese on the mixture. Cover and leave it for 3-5 minutes.
7. Remove the lid serve in a bowl and finish with pine nuts, chives and parmesan.

In a large pot over high heat add the olive oil and cook the onion and garlic until golden brown. Add the chicken and stir until all the meat become sealed Add the rice, salt and pepper and stir for 5 minutes. Add 1/4 of the chicken stock and keep moving it with the spoon to make the risotto creamy. When the liquid risotto starts to run dry add another 1/4 part of the stock. repeat it until you have reached the 1l. When the rice has cooked add the peas , adjust the salt and put 1/2 of the cheese on the mixture. Cover and leave it for 3-5 minutes. Remove the lid serve in a bowl and finish with pine nuts, chives and parmesan.