Apricot chicken risotto

Name: Apricot chicken risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Mediterranean, Italian
Ingredients: 3 sprigs fresh thyme, leaves only; 3 sprigs fresh flat-leaf parsley, leaves only; 2 garlic cloves; 1 cm piece fresh ginger, peeled (optional); 100 g brown onion; 40 g olive oil; 100 g carrot, cut into pieces; 120 g red capsicum, deseeded and cut into pieces; 500 g chicken thigh fillets, cut into cubes (3 cm); 400 g canned apricot nectar; 300 g water; 1 ½ tbsp Chicken stock paste (see Tip); 300 g Arborio rice; 80 g frozen green peas, to taste; 1 - 2 pinches salt, to taste; 1 - 2 pinches ground black pepper, to taste