Chicken and Pea Risotto
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-and-pea-risotto
About this recipe
Chicken and pea risotto is a creamy dinner made with Arborio rice, chicken, and green peas. Rice gradually cooked in broth releases starch and creates risotto’s characteristic soft texture without the need for cream. Cook the chicken separately so it stays juicy and does not break apart while the rice is being stirred. Peas added near the end retain their color and delicate firmness, while Parmesan deepens the flavor and helps the risotto come together. Serve immediately, while the risotto is still creamy and loose.
Ingredients
Servings: 4
250 g Arborio rice
250 g chicken breast
150 g peas
800 ml broth
30 g Parmesan
1 onion
1 tablespoon canola oil (about 12 g)
Steps
Heat half of the oil in a wide pot, sauté the onion for 3–4 minutes until translucent, add the Arborio rice, and stir for 1–2 minutes.
Add the broth to the rice in portions and cook until the grains are creamy on the outside but still slightly firm in the center.
In the remaining oil, cook the chicken pieces for 6–8 minutes, until fully cooked through. Add the peas to the rice near the end of cooking so they remain firm.
Finally, stir the chicken, peas, and Parmesan into the risotto.
Serve after adding the Parmesan, while the peas are still firm and the chicken pieces are evenly distributed through the rice.
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