6 cups reduced-salt chicken stock
1 tbsp olive oil
300g skinless chicken thigh, diced into 2cm cubes
1 small brown onion, peeled & finely diced
2 cloves garlic, minced
2 cups arborio rice
2 cups boiling water, if needed
1 carrot, peeled & diced finely
1 red capsicum, deseeded & diced
1 yellow capsicum, deseeded & diced
½ cup frozen peas
¼ bunch chives
½ cup parmesan cheese, grated
Freshly cracked pepper to taste
In a saucepan, bring the stock to a simmer and keep warm.
In a large pot, heat the oil until almost smoking then brown the chicken. Once brown remove and set aside leaving oil in pan.
Turn the heat down slightly and saute the onion and garlic until the onion is translucent. Add the rice and stir to coat with the oil. Add the stock a little at a time, stirring constantly until the liquid is almost absorbed. Adjust the heat if necessary to maintain a simmer. Repeat using ½ cup of stock at a time for about 25 minutes.
Add the diced carrot and capsicum and continue to stir until the vegetables are tender. Continue adding stock or hot water as required. When the rice is al dente and still a little wet, add the chicken and peas and heat through. Stir in the chives, Parmesan and pepper.
2 serves of vegies in each serve of this recipe.