1 medium onion chopped
2 cloves of garlic pressed or finely chopped
250g Arborio rice
1 litre chicken stock
Cooked chicken chopped (I use roughly 150g or whatever is left over)
150g frozen peas
1 tablespoon light Soy sauce (optional)
1 teaspoon dried Tarragon
1 tablespoon of olive oil
Small amount of butter
Pepper to season
Once the onion starts to soften, add the garlic. Turn the heat right down. Cook for two minutes and add the arborio rice and keep stirring for one minute.
Still stirring add a small amount of the stock and keep the heat low.
Add the Tarragon, pepper and the Soy sauce if you are using it and mix well.
Keep adding small amounts of stock and stir regularly to stop the rice from catching and sticking to the bottom of the pan.
This process should take around twenty minutes. Once the rice is soft, add the chicken and the frozen peas. If you have used all of the stock, add a small amount of boiling water,turn the heat up to medium and stir the chicken and the peas for a further three to four minutes to ensure that they are hot.
Serve and enjoy.