Serious Chargrilled Chicken and Spring Onion Risotto Pre-prepare 500mls hot chicken stock & 1 chargrilled chicken breast. Heat 1tbsp olive oil & 1tbsp butter in a pan. Add & gently cook ½ clove crushed garlic & 4 sliced spring onions until soft (10 mins). Add 150gms arborio rice. Stir for 2 mins. Add 75mls Riesling. When absorbed add pinch of salt. Add 1 ladle of stock. Simmer until absorbed. Slowly does it. Add another & repeat. Keep adding ladle by ladle (fully absorb each 1) until cooked (15 mins-ish). When cooked stir in 25gms grated parmesan, sliced chicken breast (& a few cooked peas). Put lid on and leave to stand for 2 mins. Serves 2 (or 1 if hungry).