Recipe by Kieran Micallef

Ingredients: 

• 1 chopped onion
• 1 tbsp vegetable oil
• 1 crushed garlic clove
• 300 g risotto rice
• 1 small glass white wine
• 2 roasted chicken breasts
• 1 litre hot stock
• 1 tsp thyme
• 200 g peas
• 1 tbsp creme fraiche
• 2 tbsp grated parmesan plus extra to serve
• 40 g Remia Gold margarine
• 1 tsp Cadbury cocoa powder
• 25 g Cadbury Bournville chocolate

For the ganache: 

• 45 g Cadbury Bournville chocolate
• 30 ml double cream
• 10 g rice, cooked
• Salt and pepper

Instructions: 

1. Heat the Remia Gold margarine in a pan and gently saute the onion and garlic.
2. Add the rice stirring until translucent.
3. Add the wine and stock, stir frequently until the rice has absorbed all of the liquid.
4. Add the chicken and peas and stir in the Cadbury cocoa powder.
5. Melt the chocolate together with the remaining Remia Gold margarine and stir into the risotto, remove from the heat and stir in the creme fraiche.

For the ganache:

1. Melt the chocolate taking care not to burn, beat in the double cream until the volume increases. Season well with salt and pepper.

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