Creamy risotto with chicken and peas, one of my favourite Italian dishes that can be served in under 30 minutes. And that’s dinner sorted!
As a child, I wasn’t very keen on rice, at least not on the dishes I had. Our pilaf is pretty similar in texture and flavours to risotto, although the cooking technique can vary. When I moved to England and had to start cooking for myself, I stayed away from pilaf for quite a while, until I started missing mum’s food and home in general. When I got to visit my family and mum had some pilaf for dinner, l thought that was the tastiest food in the whole wide world. Funny how you get to appreciate what real home-made food is and wonder why you were such a silly child to dislike or refuse it. My first attempt at making Romanian vegetable chicken liver rice pilaf was quite successful and I really like this dish now.
Coming back to risotto, you may have heard scary stories that you have to stir it until your hand feels like falling off. Well, it can be kind of true, but not entirely. A few shortcuts can do the trick and help you speed up the process. Anyhow, this risotto is the creamiest, tastiest and most nutritious risotto you can ever cook, and am sure you will love it. If you happen to have some leftover chicken, even better, do use it, otherwise you can either fry, grill or boil it, before adding it to the dish. With peas, I like them really tender, so I always boil the frozen ones for about 15 minutes or so, but some people may like them like that.
What is your favourite risotto dish? Do you prefer the vegetarian version, seafood or chicken one? I think next time I must have prawn risotto on my list, I’ve been craving prawns for some time now. And if you wonder why my risotto has no white wine, as the classic recipe calls for, well, the same pregnancy issue, no alcohol etc. Not that I am a big fan of alcohol in general, although I do appreciate a tad of white wine in dishes like this. But, not long to go now, and baby girl number two will be here. Hooray to that!
Creamy risotto with chicken and peas, one of my favourite Italian dishes that can be ready in about 30 minutes.
- 1 cup Arborio rice
- 3 cups chicken stock (750 ml)
- 1 cup milk
- 1 onion
- 2 tbsp olive oil
- a knob of butter
- 1/2 cup frozen peas
- 1 chicken breast
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp grated parmesan cheese
- 1 tsp lemon juice
- fresh parsley
Dice the chicken breast, season well with salt and pepper and add one tablespoon of oil to a frying pan.
Fry the chicken until tender and cooked through. Remove from the heat, add a splash of lemon juice and set aside.
Chop the onion and add the remaining oil and butter to a pan. Fry the onion until golden, then add the rice and stir for 1 minute on a medium heat.
Next, start adding the chicken stock, one ladle at a time, stirring continuously. Once the liquid is absorbed, add another ladle of stock until it is all used up.
At this stage, the rice is almost tender.
Turn off the heat, cover the pan with a lid for 5 minutes, that will help the rice become creamy and fully absorb the stock.
Separately, boil the frozen peas in salty water for 10-15 minutes. Drain the water and set aside.
Bring the rice pan back on the heat, add the milk and continue to stir until it is completely absorbed. Throw in the grated parmesan, chicken and peas and mix well.
Season with salt, pepper and garnish with freshly chopped parsley.