2 chicken breasts (from the roast chicken, chopped)
1 tbsp thyme leaf
200 g frozen peas
1 tbsp crème fraîche
2 tbsp Parmesan (shredded, plus extra to serve)
Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.
View the recipe instructions at BBC Good Food
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