Step 1

Bring stock just to the boil in a medium saucepan. Reduce heat and hold at a gentle simmer.

Step 2

Heat butter and oil in a heavy-based large saucepan over medium heat, until butter is melted. Add onion and garlic, cook stirring, for 5 minutes or until soft and translucent but not coloured. Add rice and thyme. Continue cooking for 1 minute or until grains appear slightly glassy.

Step 3

Add wine to rice mixture and cook, stirring, until liquid is absorbed. Add a ladleful (1/2 cup) of simmering stock to rice and stir constantly with a wooden spoon until liquid is absorbed. Continue adding stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, continue for approximately 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is a creamy porridge like consistency.

Step 4

Stir through chicken and peas; continue to cook for 3-5 minutes or until chicken is cooked through. To finish risotto, stir through Parmesan cheese, cream and freshly cracked black pepper. Serve immediately.