Chicken Risotto
Risotto needs a bit of standing at the stove, but it's a comforting dinner for a cold night. Add the warm stock a ladle at a time and keep stirring so the rice turns creamy. Stir the peas and parmesan in right at the end so the peas stay bright.
Ingredients
Makes 4 servings
- 600g Chicken thighs
- 360g Arborio rice
- 1.2L Chicken stock
- 100g Parmesan cheese
- 160g Onion
- 4 garlic cloves
- 200g Frozen peas
Method
- Dice chicken, season with salt and pepper. Fry in oil over medium-high heat until golden. Remove and set aside. Keep stock warm in a separate pot.
- In the same pan, fry onion and garlic over medium heat for 3 minutes. Add rice and stir 1 minute. Add stock ladle by ladle, stirring continuously and letting each ladle absorb before adding the next, for 20 minutes.
- Stir in chicken and frozen peas, cook a further 3 minutes until peas are bright and chicken is heated through.
- Remove from heat, stir through parmesan, season generously with salt and pepper to taste.
Nutrition
Per serving: 772 kcal · 49.5g protein · 86.7g carbs · 24.3g fat