Tear the chicken into pieces - bigger than bite-size. You want to have to cut it once or twice when you eat it
Chop the onions into small pieces
Grate the cheese
Put the stock on to heat (until just below boiling)
For the Chicken Risotto:
Separately, heat the butter in a heavy shallow pan over a MEDIUM heat
Cook the onions uncovered until soft, without allowing them to colour - for about 10 minutes. Stir often to prevent them from sticking and browning, adjust the heat if necessaryThey are done when they are transparent
Pour in the rice and garam masala or curry powder and stir through the buttered onions
Add 50ml wine and cook for about 30 seconds, stirring. Add the hot stock and bring to the boil
Turn the heat to MEDIUM-LOW and simmer for 10 minutes, uncovered, stirring frequently
Turn up the heat as you stir in the rest of the wine, the chicken and the frozen peas
When the risotto begins to bubble, turn it down to MEDIUM-LOW for a further 5-10 minutes, uncovered, stirring frequentlyThe risotto is ready when the chicken and peas are heated through and the rice is tender with a bit of a bite
Stir the grated cheese through to melt it
Add salt to taste - how much depends on how salty your stock is. Add pepper to taste. Stir the crème fraîche through
Turn off the heat, put a lid on the pan, and leave for 5 minutes
Garnish with chopped parsley if desired.
Notes
Everyday Cooks Tips:
Ingredients:
Chicken - Roast is best. Substitute turkey after Christmas
Onions - Use frozen to speed up the dish. (See here to make your own). Use 140g chopped frozen onions
Stock - Easy to make your own in the Slow Cooker (and you do have a chicken carcass to hand). If not, buy supermarket stock from the cold shelf. Third option is a cube or Marigold Bouillon
Peas - Use any frozen vegetable that you like (or have)
Cheese - You could use Cheddar, or leave it out altogether
Crème fraîche - You can use Greek yoghurt or cream if that's what you have.