Risotto with chicken and walnuts

Name: risotto with chicken and walnuts
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 300 g fine frozen garden peas; 160 g smoked chicken fillet Scale; 25 g fresh chives; 1 liter chicken broth from tablet; 4 el traditional olive oil; 300 g risotto rice; 125 ml dry white wine; 35 g unsalted butter or margarine; 75 g Parmigiano Reggiano; 75 g unroasted walnuts; 3 el walnut oil bottle

Italian rice with chicken, garden peas, walnuts and Parmesan cheese.

Ingredients

Directions

Chop the onion. Let the garden peas thaw. Cut the chicken breast into cubes and the chives finely.
Bring the stock to a boil and turn the heat down.
Heat the olive oil in a pan. Add the onion and fruit for 10 minutes without coloring. Add the rice and cook for 3 minutes until the grains shine.
Add the wine and stir until it is absorbed.
Add a dash of stock and stir until it is absorbed. Then add another dash and continue until the rice is tender. This takes about 20 min.
In the meantime, heat the olive oil in a pan and add the garden peas. Leave to cook with the lid on the pan for 2 minutes.
Add the chicken and chives. Scoop this mixture through the risotto.
Remove the pan from the heat and add the butter and the cheese. Put the lid on the pan and let stand for 3 minutes.
Chop the walnuts. Heat the olive oil and fry the walnuts for 1 min. In the end, scoop the walnuts through the risotto.
Spread over the plates, sprinkle with the cheese and drizzle with walnut oil.