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Chicken and pea risotto
Chicken and pea risotto
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Prep Time:
15 minutes
Cook Time:
36 minutes
Total Time:
51 minutes
Stock frozen peas for versatile dishes like flavorful Chicken Pea Risotto.
Ingredients:
  • 1020.00 gm chicken style liquid stock
  • 50g butter
  • 1 medium brown onion, finely chopped
  • 300.00 gm arborio rice
  • 62.50 gm dry white wine
  • 18.20 gm olive oil
  • 500g chicken breast
  • 4 slices pancetta
  • 250.00 ml frozen peas
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 82.50 ml finely grated parmesan cheese baby rocket, to serve
Instructions:
  • 1. In a covered saucepan, bring the stock to a boil over high heat, then reduce heat to low and simmer until ready to use.
  • In a large, heavy-based saucepan over medium heat, melt butter until sizzling. Stir in onion and cook for 5 minutes until softened. Add rice and stir for 1 minute. Pour in wine and simmer until reduced by half.
  • Pour 1/3 cup of stock into the rice mixture and cook while constantly stirring until the stock is absorbed. Continue adding the remaining stock, 1/3 cup at a time, allowing the liquid to be absorbed each time until the rice is tender.
  • Heat oil in a pan until sizzling. Cook chicken for 7-8 mins per side until golden brown and fully cooked. Transfer to a plate. Add pancetta to the pan and cook for 3 mins per side until crispy. Transfer to a plate. Slice chicken thinly and roughly chop pancetta.
  • Combine peas, pancetta, parsley, and parmesan into the risotto mixture. Allow to rest, covered, for 2 minutes until peas are tender. Season with salt and pepper, then serve with chicken and rocket on top.

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