Chicken Risotto

Ingredients
2 tbsp olive oil
1 tbsp butter
1 medium onion (diced)
1 medium green pepper (diced)
1/2 chicken (boned, skinned and diced)
2 cups uncooked rice
3 1/4 cups chicken broth
3/4 cup butter, warmed to room temperature (optional)
4 tbsp grated Parmesan cheese
1/2 tsp fresh cracked black pepper
2 tbsp milk
Handy Hint

Method1. Heat the oil and 1 tbsp of butter in a heavy saucepan over medium-high heat.
2. Sauté the onion and pepper until onion is translucent.
3. Add the chicken and the rice and sauté for another 3 to 5 minutes.
4. Cook, stirring frequently, until all the liquid has evaporated.
5. Reduce the heat to medium and add the 2 tbsp milk stirring constantly, adding the broth one cup at a time.
6. Wait until each cup of the broth is incorporated into the rice mixture before adding the next cup (about 4 to 5 minutes for each cup).
7. When all of the broth is incorporated, the risotto mixture should have an even, creamy consistency.
8. Fold in remaining butter and cheese.
9. Season with black pepper, and serve immediately