Chicken and pea risotto

23 Aug

Chicken and pea risotto
Chicken and pea risotto is a nice, simple supper for a summer’s evening and uses ingredients I nearly always have to hand.

I started by simmering the chicken breasts in stock I then used to make the risotto, but it’s also a good way to use up leftover roast chicken.

Chicken and pea risotto
(serves 4)

  • 1 litre chicken stock
  • 2 skinless chicken breasts
  • 3 Tb butter, divided
  • 2 Tb olive oil
  • 1 onion, chopped finely
  • 1/2 tsp fresh rosemary, minced
  • 300g risotto rice
  • 1/3 cup vermouth (or white wine)
  • 1/2 cup frozen peas, thawed
  • 75g Parmesan cheese (plus extra, to serve)
  • salt and pepper
  1. In a saucepan, bring the stock to a simmer. Add the chicken breasts, cover and poach for seven or eight minutes, or until cooked through. Remove with a slotted spoon, cool and shred. Keep the stock simmering.
  2. In a heavy saucepan over a medium-low heat, melt two tablespoons of butter and the olive oil. Sauté the onion and rosemary until softened.
  3. Add the rice, stirring to coat, then add the vermouth. Cook until evaporated.
  4. Add a ladleful of stock and cook, stirring, until the stock is absorbed.
  5. Continue adding stock a ladleful at a time, until the rice is no longer chalky when you bite into it.
  6. Add the peas and shredded chicken, and cook until heated through.
  7. Remove from heat, stir in the Parmesan cheese and remaining tablespoon of butter. Season with salt and pepper.

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