Ingredients

• 2 litre chicken style liquid stock
• 40g butter, chopped
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 cups arborio (risotto) rice
• 1 tablespoon fresh thyme leaves
• 1/3 cup dry white wine
• 3 (about 300g) chicken thigh fillets, cut into bite size pieces
• 3/4 cup frozen peas
• 1/2 cup parmesan, finely grated
• 1/2 cup Bulla Cooking Cream
• Freshly ground black pepper

Method

• 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.