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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.

EasyChickenDinnerQuickOne-PotRisotto

Estimated Nutrition

Per Serving Total
Calories 585.6 kcals 2342.5 kcals
Carbohydrates 52.5 grams 210.1 grams
Fat 25.6 grams 102.2 grams
Protein 36.4 grams 145.4 grams
Cook Time
25 mins
Produces
4 people
Allergies
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

Steps

  • Heat oil in a large non-stick saucepan over medium heat.
  • Fry onion and garlic for 3 minutes until softened.
  • Stir in the risotto rice for 40 seconds to coat in oil.
  • Pour in 50ml of wine and bubble for 40 seconds.
  • Add 1L of chicken stock and bring to a boil.
  • Simmer uncovered for 10 minutes while stirring frequently until creamy.
  • Stir in remaining wine, chicken, and peas for 5 minutes.
  • Remove from heat and stir in butter and cheese.
  • Season with pepper, cover with a lid, and rest for 5 minutes.