Friday, April 17, 2020

Chicken & Pea Risotto


This dinner was a huge winner, I was pleasantly surprised. I've never made risotto before, but it's so worth it. It really is a labour of love and there is a few steps involved, but once the prep is done it's pretty straightforward and easy.

Chicken & Pea Risotto
Serves 6

  • 8 cups chicken stock
  • 2 cups arborio rice
  • 500g chicken breast, cut into small cubes
  • 1 cup green peas, cooked and put aside
  • 1/2 cup grated parmesan cheese
  • 1 brown onion diced
  • 4 garlic cloves crushed
  • 1 tablespoon butter
  • 1 teaspoon thyme leaves
  • Olive oil
  • Salt and pepper for seasoning

1. In a large pot heat a small amount of olive oil over a medium heat and brown chicken on all sides for a few minutes. Put aside on a plate.

2. Place another pot full of hot chicken stock on stove over a low heat with lid on to keep warm.

3. In the same pot used for chicken, heat 1 tablespoon butter and a small amount of olive oil over a low medium heat and fry onion for 5 minutes. Add a little more oil, thyme and crushed garlic and saute for a further minute before stirring in arborio. Stir until all the rice is coated in oil and starts to turn glossy (approx 2 minutes).

4. Ladle two spoonfuls of hot stock into arborio and stir gently until almost evaporated. The rice should simmer gently, adjust heat accordingly. Repeat with 1 ladleful of stock at a time, allowing to almost evaporate before each addition until stock is all gone. It should take approx 25 minutes all up.

5. Stir in chicken, cooked peas, parmesan cheese and season with salt and pepper. Stir for a further 5 minutes or until chicken is cooked through, peas are warmed through.

*Make sure all your ingredients are in reach before you start the risotto. It makes it easier. 

*The risotto may need less or more liquid than it says in the recipe. Adjust if needed. The risotto should be creamy and 'loose' when ready.

Xo Bec

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