Friday, 16 May 2014

Chicken and Pea Risotto

Its cooler out there and nothing better than a nice warm heart warming risotto. Add a bit of chicken, peas and cheese and its delicious! Hope you enjoy it :) The recipe feeds around 4 adults and Lucy loved it too.


2 cups Arborio rice
1 litre of good quality chicken stock (I like the salt reduced variety)
200g chicken breast or thigh with no skin, chopped
1 onion finely chopped
peas (frozen) a big handful or about half a cup
Parmesan cheese half a cup
2 tablespoons olive oil
salt and pepper to taste


  • Heat up all your stock in a pot
  • In the mean time, in a large pot on a high heat, throw in the oil, chopped onion and chicken, cook until the chicken browns on the sides and onion starts turning clear.
  • Reduce the heat to low and throw in all your rice, stirring until all rice in coated in the oil.
  • Now put in a ladle of hot stock with the rice mixture, stir through and once all stock is absorbed put another ladle of stock in stirring through.
  • Continue until on the last ladle of stock, then throw in your peas with the last of the stock and cook through until you get a creamy consistency.
  • Remove from heat and stir through the cheese, salt and pepper to season

Enjoy xx 

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