Step 1

Heat the oil in a large frying pan.

Step 2

Brown the chicken on all sides, then remove from the pan and set aside.

Step 3

Melt the butter in the same pan and let it melt.

Step 4

Add the rice and fry for about 5 minutes until a golden colour is achieved.

Step 5

Pour in the wine and let the mixture bubble while stirring until all the liquid has been absorbed.

Step 6

Add 250ml (1 cup) of stock at a time, stirring constantly, waiting for the liquid to be absorbed before adding the next cup of stock.

Step 7

Once you add the last cup of stock, add the browned chicken, peas and lemon zest and juice as well.

Step 8

After the risotto has achieved desired consistency, remove from the heat and vigorously stir through ¾ of the grated cheese and [optional] an extra knob of butter.

Step 9

Divide between bowls. Sprinkle the remaining cheese on top and serve immediately. Enjoy!