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Chicken and pea creamy risotto
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Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Rich and creamy chicken and pea risotto, perfect for a satisfying meal with delicious leftovers.
Ingredients:
  • 2 litre chicken style liquid stock
  • 40g butter, chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 400.00 gm arborio (risotto) rice
  • 20.00 ml fresh thyme leaves
  • 82.50 gm dry white wine
  • 3 (about 300g) chicken thigh fillets, cut into bite size pieces
  • 187.50 ml frozen peas
  • 125.00 ml parmesan, finely grated
  • 125.00 ml Cooking Cream
  • Freshly ground black pepper
Instructions:
  • In a medium saucepan, gently bring the stock to a simmer after it boils.
  • In a large saucepan, melt butter with oil over medium heat until butter is melted. Stir in onion and garlic, and cook for 5 minutes until soft and translucent without browning. Add rice and thyme, and cook for another minute until rice grains are shiny.
  • Pour the wine into the rice mixture and cook, stirring, until the liquid is absorbed. Add 1/2 cup of simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Keep adding stock gradually, stirring constantly, until the risotto reaches a creamy porridge-like consistency, for about 20-30 minutes. The rice should be tender yet firm to the bite.
  • Add chicken and peas, stir gently, and continue cooking for 3-5 minutes or until chicken is fully cooked. Finish the risotto by gently folding in Parmesan cheese, cream, and freshly cracked black pepper. Serve promptly.

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