Blue Pea Risotto

Ingredients

• 12-15 fresh blue butterfly pea flowers + for garnishing
• 1 boneless chicken breast, thinly sliced
• 1 cup Arborio rice
• 1-2 tablespoons olive oil
• 1 teaspoon butter
• 1½ tablespoons finely chopped garlic 
• 2 medium onions, finely chopped
• ½ cup white wine
• Salt to taste
• Crushed black peppercorns to taste
• 40 grams parmesan cheese + for garnish
• 1½ tablespoons fresh cream 

Method

1. Pour 3-4 cups hot water into a jar, add 8-10 blue butterfly pea flowers and let them soak till the entire water turns blue. 
2. Heat olive oil and butter in wide shallow pan, add garlic and sauté for 1 minute. 
3. Add onions, mix and saute till they turn translucent. 
4. Add chicken, mix well and saute on medium heat for 1 minute. 
5. Add the rice, mix and sauté for 1-2 minutes. Add white wine and mix well. Cook till most of the moisture evaporates. 
6. Add some of the blue water and mix well. Cover and cook for 3-4 minutes.  
7. Add some more blue water and mix well.  Add salt and crushed black peppercorns and mix well. Add remaining blue water and mix. Cover and cook till most of the water is absorbed.
8. Grate parmesan cheese and mix well. Cover and cook for 3-4 minutes or till the rice is cooked.
9. Add remaining blue butterfly pea flowers and mix well. Add fresh cream and mix till well combined. 
10. Transfer the risotto into a serving bowl. Garnish with parmesan shavings and blue butterfly pea flower.