Rosemary Chicken on Pea Risotto

Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later.

Once hot, add half the garlic and stir-fry for 30 secs, then add the risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the chicken stock and bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

While the risotto bakes, sandwich each chicken breast between two pieces of baking paper or cling film. 

Pop onto a board, then give it a bash with the bottom of a saucepan or rolling pin until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pop the chicken into a bowl with the dried rosemary, remaining garlic and a drizzle of oil. Season with salt and pepper, then mix well.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.

When the risotto is cooked, remove it from the oven and mix in the peas, butter (see pantry for amount) and hard Italian style cheese.

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.