• 1 tablespoon olive oil, plus extra for drizzling
  • 150 g (5 oz) pancetta, sliced or cubed
  • 1 small onion, finely chopped
  • 1 garlic clove, chopped
  • 300 g (10 oz) risotto rice
  • 125 ml (4 fl oz) dry white wine
  • 900 ml (1½ pints) gluten-free chicken stock
  • 125 g (4 oz) petit pois
  • 1 teaspoon thyme leaves
  • 4 small boneless, skinless chicken breasts, halved horizontally
  • 2 tablespoons grated Parmesan cheese
  • salt and black pepper

Heat the oil in a large frying pan, add the pancetta and fry for 2 minutes until beginning to brown. Stir in the onion and garlic and continue to fry for 1–2 minutes until softened.

Mix in the rice and coat with the oil. Pour in the wine and stir until the liquid is absorbed.

Add the stock a ladleful at a time, stirring continually, adding the next ladle only once the previous one has been absorbed. With the last addition of stock, stir in the peas and thyme.

Heat a griddle until hot when almost ready to serve. Drizzle a little olive oil over the chicken and cook for 2–3 minutes on each side until cooked through. Slice the chicken into the risotto.

Stir the Parmesan into the risotto when the rice is al dente and the peas are tender. Ladle into shallow bowls and top with the chicken. Season well.

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