Apricot Chicken Risotto (courtesy by Janice Roberts)

Ingredients

• 3 springs fresh thyme, leaves only
• 3 springs fresh flat-leaf parsley, leaves only
• 2 garlic gloves
• 1cm piece fresh ginger, peeled (optional)
• 100g brown onion
• 40g olive oil
• 100g carrot, cut into pieces
• 120g red capsicum, deseeded and cut into pieces
• 500g chicken thigh fillets, cut into cubes (3cm)
• 400g canned apricot nectar
• 300g water
• 1 1/2 tbsp Chicken stock paste (see Tip)
• 300g Arborio rice
• 80g frozen green peas, to taste
• 1-2 pinches salt, to taste
• 1-2 pinches ground black pepper, to taste