Chicken And Pea Risotto Recipe | Arla UK

Ingredients

• 20 g butter
• 10 shallots, finely chopped (about 275 g)
• 250 g risotto rice
• 1 small garlic clove, crushed
• 600 ml vegetable stock
• 400 g chicken fillet
• ¼ tsp coarse salt
• freshly ground pepper
• 200 g Apetina® 50% Less Fat Original White Cheese, in cubes
• 300 g thawed frozen peas
• 25 g dried cranberries
• ½ tsp coarse salt
• Broad-leaved parsley in small sprigs