Rainbow risotto

Step 1
In a saucepan, bring the stock and water to a simmer and keep warm.

Step 2
In a large pot, heat the oil and brown the chicken. Once brown, remove and set aside leaving oil in pan.

Step 3
Turn the heat down slightly and fry the onion and garlic until the onion is translucent.

Step 4
Add the rice and stir to coat with the oil. Add the diced carrot, capsicum and chicken.

Step 5
Add a 1/2 cup of the simmering stock and stir constantly with a wooden spoon over medium heat until liquid is completely absorbed.

Step 6
Continue to add the stock mixture, 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cup until the rice is soft with a slight bite. This will take around 20-25 minutes. If you run out of stock before the rice is cooked, add some boiling water.

Step 7
Add the peas and heat through.

Step 8
Stir in the chives, Parmesan and pepper.

Food safety tip: if you are packing for lunch, risotto needs to be kept cold so pack an ice brick.