Chicken & Pea Creamy Risotto | Bulla

Ingredients

• 2L chicken stock
• 40g butter, chopped
• 1 Tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 cups arborio (risotto) rice
• 1 Tbsp 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, to taste