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Easy Chicken and Pea Risotto
A quick, one-pot chicken and pea risotto made by adding all the stock at once for an easy meal.
Easy
Chicken
Dinner
Quick
One-Pot
Risotto
Estimated Nutrition
Calories
585.6
kcal / serving
2342.5 kcal total
Carbs
52.5
g
per serving
210.1 g total
Fat
25.6
g
per serving
102.2 g total
Protein
36.4
g
per serving
145.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
75
g
Grana Padano
or other hard Italian-style cheese, finely grated
25
g
Butter
GrainsCereals
250
g
Arborio Risotto Rice
Liquids
50
ml
White Wine
dry vermouth or water; first half
1
l
Chicken Stock
made with 1 stock cube
50
ml
White Wine
dry vermouth or water; second half
Meat
250
g
Chicken
cooked leftover, skin removed, cut into small pieces
NutsSeeds
2
clove
Garlic
grated
1
unit
Black Pepper
freshly ground, to taste
OilsFats
2
tbsp
Olive Oil
mild; or sunflower oil
Vegetables
1
piece
Onion
cut in half, coarsely grated
200
g
Peas
frozen
Method
1
Heat oil in a large non-stick saucepan over medium heat.
2
Fry onion and garlic for 3 minutes until softened.
3
Stir in the risotto rice for 40 seconds to coat in oil.
4
Pour in 50ml of wine and bubble for 40 seconds.
5
Add 1L of chicken stock and bring to a boil.
6
Simmer uncovered for 10 minutes while stirring frequently until creamy.
7
Stir in remaining wine, chicken, and peas for 5 minutes.
8
Remove from heat and stir in butter and cheese.
9
Season with pepper, cover with a lid, and rest for 5 minutes.