Smoked Chicken risotto


1 tsp olive oil
1 shallot, finely chopped
2 cloves of garlic, minced
200g/7 oz/1 cup short grain rice
110ml/1/4 fl oz /1/2 cup dry white cooking wine
1l/1pint 16 fl oz/ 4 cups hot vegetable stock
Meatless chicken pieces, cubed and cook
75 g/2 ½ oz/1/2 cup frozen peas


1.Heat the olive oil in a large, shallow saucepan over a medium heat.

2.Add the shallots, garlic and a little salt, sweating for 4 minutes until fully softened.

3.Add the rice and cook for 2-3 minutes stirring frequently. Then add the dry white wine and let it reduce by half.

4.Pour the vegetable stock into the rice then stir every minute or so for 30-35 minutes until the rice is fully absorbs the the liquid. Around 25 minutes into this cooking time. Add the frozen peas, which will defrost and cook in the remaining 5-10 minutes.

5.once the rice is plump and tender, stir through the chicken then season to taste.

Spoon into bowls and serve.