risotto

2 chicken breasts 8oz
1/2 onions chopped
1 cup Arborio Risotto
2 bullion cubes chicken broth
4 cups water
2 tablespoons olive oil
1/2 cup peas
1/4 grated Parisian
black pepper to taste

saute onions, then chicken removing both separately. add onions back in with risotto, brown until rice is translucent add half a cup of water at a time simmering the hole time. when adding the last cup of water add the chicken and peas back in. cook until water is absorbed.