1. Cook peas in boiling salt water for 15 minutes. 2. Cut chicken into strips. 3. Saute chicken in butter for 3 minutes, then add chopped shallot and cook for 2 minutes. 4. Add 1/4 cup stock, creme fraiche and saffron, then leave to simmer for 5 minutes. 5. Add peas. 6. In a large pan, saute onions in butter, add rice and brown for a minute. 7. Add 3/4 cup stock, stir well, then add rest. 8. Once rice is cooked, add rest of butter, then cheese. 9. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
