Chicken and Pea Risotto, rich unctuous comfort food a true hug in a bowl, thick and creamy Chicken and Pea Risotto
Ingredients:
- 4 cups chicken broth
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1.5 cups Arborio rice
- Glass of white wine
- 1 cup frozen peas
- 1.5 cup grated Parmesan cheese
- Salt and pepper
- Fresh parsley, chopped
Instructions:
- In a medium saucepan, heat the chicken broth over low heat.
- In a large skillet or pot, heat the olive oil and butter over medium heat. Add the chicken and cook for about 5-7 minutes or until it is no longer pink. Remove the chicken from the skillet and set it aside.
- Add the chopped onion to the skillet and cook for about 5 minutes or until it becomes translucent. Add the minced garlic and cook for an additional minute.
- Place the Arborio rice to the skillet and stir until it is coated in the oil, butter and onion mixture.
- Pour in the white wine and stir until it is absorbed by the rice.
- Begin adding the heated chicken broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed by the rice before adding more.
- After about 15-20 minutes of adding broth and stirring, the rice should be tender and creamy.
- Add the frozen peas and cooked chicken to the skillet and stir until they are heated through.
- Stir in the grated Parmesan cheese and season the risotto with salt and pepper to taste.
- Garnish with chopped parsley and serve hot. Enjoy your delicious Chicken and Pea Risotto!
