*1 tbsp coconut oil
* 1 large onion
* 1 tsp garlic puree
* 6 chicken thigh fillets
* 250g arborio risotto rice
* 1 chicken stock cube
* 250ml white wine
* 750 ml boiling water
* 150g frozen peas
* handful of fresh thyme
* 75g grated parmesan
* 1 tbsp butter/margerine
Chop up the onion. Heat the coconut oil in a large saucepan and add the onions. Cook until translucent in colour. Add the garlic and cook for a further 2 minutes.
Chop up the chicken into cubes and add to the saucepan. Mix and cook until the chicken in white in the centre. This should take around 10-15 minutes.
Measure out the rice and wash it in a sieve. Put the rice in the saucepan and mix till it is coated.
Get two 500ml measuring jugs and split the chicken stock cube between them. Boil the water. Put 250ml of wine in one of the jugs. Top the rest up with the water.
Slowly add the water and continuously mix until the rice has absorbed it all. You should only be adding about 100ml at a time, and should wait till the water has been absorbed before adding any more. Make sure to keep stirring as this will give the risotto its creamy consistency.
Once you have added about half of the stock, add the peas and mix. Continue adding water and mixing until it will not absorb anymore.
Pick of the leaves from fresh thyme until you have a small handful and then add this to the risotto.
Grate the parmesan and also add this to the risotto and mix.
At this point the risotto should be done. Just before serving, mix in the butter or margarine to give the risotto a silky appearance.
Plate up and enjoy!