For the risotto

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1 medium onion

2 garlic cloves

3 large tomatoes

2 tsp mixed Italian seasoning

750ml stock

40g butter

200g arborio rice

100ml white wine (or vermouth)

200g frozen peas

100g crème fraîche

60g Parmesan

Salt and pepper

Fresh basil to garnish

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For the chicken

3 chicken breasts

3 tbsp plain flour

50g breadcrumbs

25g finely grated parmesan

1 tsp mixed herbs

½ tsp garlic powder

1 egg

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1. Finely chop the onions and cut the tomatoes into bit sized pieces

2. Put the stock on to heat (until just below boiling)

3. Heat the butter in a heavy shallow pan over a medium heat

4. Cook the onions and tomatoes until the onions are soft and transparent - about 10 minutes. Stir often to prevent them from sticking and browning

5. Finely chop the garlic and saute with the Italian herbs until fragrant, 1 minute

6. Pour in the rice and stir through the buttered onions for 1 minute

7. Add the wine and cook for about 30 seconds, stirring. Add the hot stock a ladle at a time until absorbed, stirring often

8. Meanwhile, prepare the chicken. Sandwich each chicken breast between 2 sheets of baking paper and use a rolling pin to flatten to a 1cm thickness

9. Season the chicken with salt and pepper. Crack the egg into a medium bowl and whisk

10. Put the flour in a large bowl with a pinch of salt. Put the breadcrumbs into another large bowl and add the parmesan, mixed herbs, garlic powder, salt and pepper

11. Dip the flattened chicken into the flour, then the egg and then the breadcrumbs, ensuring it's completely coated

12. Pre-heat a large frying pan on high heat for 10 minutes. Once hot, add enough oil to completely coat the bottom of the pan and heat for 2 minutes

13. Add the chicken to the pan, reduce the heat to medium-high and fry until golden brown (8-10 minutes), turning half way

14. Once all the stock is absorbed and the risotto is tender add the frozen peas

15. Stir the grated cheese through to melt it

16. Add salt and pepper to taste. Stir the crème fraîche through

17. Turn off the heat, put a lid on the pan, and leave for 5 minutes

18. To serve, place the breaded chicken on top of the risotto and top with a generous spoonful of red pesto, drizzle of olive oil and grated parmesan

19. Garnish with chopped basil