Risotto with chicken and pesto

Recipe

• Peel and finely chop the onion.
• Heat a little oil and a knob of butter in a saucepan.
• Add the finely chopped onions.
• Brown the onions on a high heat.
• Add the rice, mix then gradually add the boiling water (0.75 L), in which the stock cube has previously been dissolved.
• Season and add the finely chopped garlic.
• When the rice has absorbed the stock, add the chopped chicken and pesto sauce.
• Mix and leave to rest for a few minutes.
• Add a few shavings of Parmesan. Enjoy!