Dissolve the reduced salt vegetable granules in 1 litre of boiling water in a pan. Heat the oil in a large, heavy saucepan and fry the shallots for 3-4 minutes until softened but not coloured. Mix in the risotto rice, stirring well to coat it in the olive oil.
Add the wine and cook, stirring, for 2 minutes. Add in a ladleful of the simmering stock. Stir occasionally, until the stock has been absorbed, adding more stock until it has all been used and the rice is tender, takes 16–18 minutes.
Drain the thawed peas and stir into the risotto. Heat through with the Parmesan and Flora Buttery. Meanwhile, carve the roast chicken into drumsticks, thighs and chunks of breast fillet.
Spoon the pea risotto into a large, warm serving dish. Top with the chicken portions and pour over the roasting juices from the chicken. Garnish with parsley and serve at once.
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