- cooking oil spray
- 150g chicken tenderloins
- 1 small onion, finely chopped
- 3/4 cup salt-reduced chicken stock*
- 1/2 cup arborio rice
- 1 cup frozen peas
- 2 tablespoons grated parmesan cheese*
- black pepper, to season
Spray a frying pan with oil. Cook chicken over a medium heat for 3-4 minutes each side or until cooked through. Transfer to a plate.
Add onion to the pan. Cook until soft. Add stock and rice to the pan. Simmer for 10 minutes, stirring, until rice is tender and liquid has evaporated. Stir in peas and cheese. Cook for 1 minute.
Transfer risotto to a serving plate. Top with chicken, season with pepper and serve.