Creamy Chicken and Pea Risotto
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
3 people
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Calories
500 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Chicken and Pea Risotto
Description
This risotto recipe starts by seasoning and pan-frying diced chicken breast until cooked, then setting it aside. Onion is gently sautéed in olive oil and butter until golden, before adding Arborio rice and lightly toasting it. Gradual ladling of hot chicken stock with constant stirring coax the rice into releasing starch, yielding a creamy consistency with tender grains.
Frozen peas are boiled separately then incorporated with the cooked chicken and Parmesan cheese. Lemon juice adds brightness while salt, pepper, and fresh parsley round out the flavors. The risotto should be served immediately for optimal creaminess and texture.
Stirring continuously during cooking prevents rice from sticking and promotes the hallmark creaminess of risotto. Although white wine is not used here, it can be included after toasting the rice if preferred. The combination of chicken and peas makes this a satisfying meal suitable for lunch or dinner, with a rich but fresh flavor profile.
Ingredients
- 1 cup arborio rice
- 4 cups chicken stock
- 1 onion
- 2 tablespoon olive oil
- butter a knob
- ½ cup peas frozen
- 1 chicken breast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon Parmesan Cheese grated
- 1 teaspoon lemon juice
- parsley fresh
Instructions
- Dice the chicken breast, season well with salt and pepper and add one tablespoon of oil to a frying pan.
- Fry the chicken until tender and cooked through. Remove from the heat, add a splash of lemon juice and set aside.
- Chop the onion and add the remaining oil and butter to a pan. Fry the onion until golden, then add the rice and stir for 1 minute on a medium heat.
- Next, start adding the chicken stock, one ladle at a time, stirring continuously. Once the liquid is absorbed, add another ladle of stock until it is all used up.At this stage, the rice is creamy and cooked through.
- Separately, boil the frozen peas in salted water for 10-15 minutes. Drain the water and set aside.
- Add the peas, chicken, parmesan, season with salt, pepper and garnish with freshly chopped parsley.
- Serve immediately!
Notes
- Stir the risotto constantly while adding stock to achieve creamy texture and prevent sticking.
- You can add white wine after adding the rice; ensure alcohol fully evaporates before adding stock.
- Serve immediately after cooking to maintain the creamy consistency distinct to risotto.
- The recipe measurements can be adjusted for different serving sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 68g | 23% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 1216mg | 51% |
| Potassium | 554mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 59mg | 6% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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