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Chicken, pea and brie risotto
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in a luscious chicken risotto for a cozy family meal.
Ingredients:
  • 300g chicken breast fillet or thigh fillet, sliced
  • 1 onion, finely chopped
  • 300.00 gm arborio rice
  • 1530.00 gm hot chicken stock
  • 250.00 ml frozen peas
  • 125g brie, chopped
  • 125.00 ml grated parmesan cheese
  • 40.00 ml sage leaves, chopped
  • Rocket salad, to serve
Instructions:
  • In a large frying pan over medium heat, heat half of the oil. Cook chicken in two batches for 3-4 minutes until golden brown. Transfer to a plate.
  • Heat the remaining oil in the pan, then sauté the onion and garlic until tender. Stir in the rice and cook for 1 minute.
  • Gradually pour hot stock into the rice, stirring continuously until the liquid is fully absorbed and the rice is tender, approximately 20 minutes.
  • Add the chicken and peas, cook for 2 more minutes. Take it off the heat, stir in the brie and parmesan until creamy. Mix in the sage and season to taste. Serve with a side of rocket salad.

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