Season the chicken and seal it in a hot pan with oil. On the same pan add the white wine and roast the chicken in the oven for 20 minutes at 180 C.

Add the onion and cook for 5 minutes until soft, then add the risotto rice and cook for 1 minute. Splash in the red wine vinegar, then add the tomatoes and stil well.

Gradually add the hot stock, a ladleful at a time. Stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked (15 minutes).

Turn off the heat and stir through the Parmesan and parsley, if using.

Warm the plates. Probe the temperature of the chicken. 73 C is cooked.

Serve the risotto straight from the pan, with extra Parmesan, if you like. Place the chicken supreme on the center topped with pesto compound butter.