Roast Chicken & Pea Risotto
In this delicious risotto recipe, tender pieces of chicken come together with creamy arborio rice, sweet peas, and aromatic thyme for a comforting and satisfying meal. A splash of white wine adds depth of flavor, while grated Parmesan and a dollop of crème fraîche lend a rich and creamy finish. Enjoy this hearty dish that's perfect for cozy nights in or special occasions with loved ones.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 1 onion , chopped
- 1 garlic clove , crushed
- 350g risotto rice
- 1 small glass white wine
- 1l hot stock
- 2 chicken breasts from the roast chicken, chopped
- 1 tbsp thyme leaves
- 200g frozen peas
- 1 tbsp crème fraîche
- 2 tbsp grated Parmesan , plus extra to serve
Instructions
- Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
- Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 641 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 77 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 0.85 milligram of sodium
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