Creamy chicken and pea risotto with parmesan
A rich, creamy one pan risotto with tender chicken, sweet peas and lots of parmesan.
- Time45 min
- LevelMedium
- Costabout £1.90 a head
Ingredients
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Method
- 1
Dissolve the stock cubes in the hot water and keep it warm in a pan.
- 2
Heat the oil and half the butter in a wide pan. Cook the chicken for 5 minutes until golden. Lift out.
5 min - 3
Cook the onion in the pan for 6 minutes, then add the garlic and rice. Stir for 1 minute until the rice looks glossy.
6 min - 4
Add the stock a ladleful at a time, stirring often and letting each go in before adding the next. This takes about 20 minutes.
20 min - 5
Stir in the chicken and peas for the last 3 minutes.
3 min - 6
Off the heat, beat in the remaining butter and the parmesan. Rest for 2 minutes, season and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.