Chicken risotto

I used:

• 2 chicken breasts, diced
• 2 Chicken Oxo cubes, made up to 1 pint of stock
• 4 tbsp Tesco frozen diced onion
• 100g frozen petit pois
• 150g Arborio rice

And I did this:

1. In a heavy frying pan, fry the chicken in a little olive oil
2. Add the peas and onion and fry for a couple of minutes
3. Add the Oxo stock, and bring to the boil
4. Add the rice, stir, and simmer for about 15 minutes, stirring every 4 minutes or so, until all of the stock has been absorbed