Heat oil in non-stick pan and fry the chicken and pancetta until golden.
Turn the heat down slightly and add the crushed garlic and chopped onion. Cook until softened.
Add the risotto rice and stir until translucent. Start to add the hot chicken stock a ladle full at a time, stirring after each addition.
Let the stock reduce before adding another ladle full and continue to stir. Repeat this process until all the stock has been added.
Add the frozen/fresh peas and 30g of the grated parmesan. Stir and leave on a low heat for 3-4 mins.
Season with cracked black pepper and serve with remaining grated parmesan on top.
The more you stir the risotto the creamier it gets! Button mushrooms can be added in step 2 if liked. Can be served with crispy smoked pancetta on top too.
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