Risotto with chicken and dill

Heat the oven on very low. Get out a small baking dish. Heat the stock and wine in a pot until boiling. Heat some olive oil in a large deep saucepan or a pot.

Fry the chicken in batches on high heat - you are looking to brown it but not cook it through. Transfer chicken in batches to the baking dish and put in the oven. Fry the onion and garlic until onion is translucent. Add the butter and melt, then add rice and mix through. Add about a cup of the stock/wine liquid and cook until all absorbed. Turn down to medium heat and gradually add the rest, stirring constantly. You can start to get a bit slack with the constant stirring when you’ve done about half the stock.

You are trying to get the rice cooked through and a little bit creamy without being gluggy or soupy. You might not need all the stock, or you might end up needing a bit more liquid - I just use boiling water from the kettle if that happens. When you think it is almost at that cooked point (taste a few grains) then add the chicken and the snow peas. Stir for about a minute. Then add the goats cheese and half the dill. Taste to see if it needs salt and pepper.

Serve with lots of parmesan and dill sprinkled on each bowl.