Chicken recipes/ Main course

Creamy Chicken Risotto with Peas

Creamy Chicken Risotto with Peas, one of my favourite Italian dishes that can be served in under 30 minutes. Comforting, delicious, this is one of those dinner recipes that the whole family can enjoy.

Overhead shot of a white plate of creamy chicken risotto with peas with a fork onto the plate, a slice of lemon on the side, and grated cheese and parsley leaves scattered around

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.

Creamy chicken risotto with peas on a fork with a white plate of more risotto in the background

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.

A white plate of Creamy chicken risotto with peas, a slice of lemon, parsley and grated cheese in the background

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!

If you’ve liked my CREAMY CHICKEN RISOTTO WITH PEAS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

4.55 from 11 votes
Creamy chicken risotto with peas
Creamy Chicken Risotto with Peas
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Creamy Chicken Risotto with Peas, one of my favourite Italian dishes that can be ready in about 30 minutes. 

Course: Main Course
Cuisine: Italian
Keyword: risotto recipes
Servings: 3 people
Calories: 500 kcal
Author: Daniela Anderson
  • 1 cup Arborio rice
  • 3 cups chicken stock
  • 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
  1. Dice the chicken breast, season well with salt and pepper and add one tablespoon of oil to a frying pan.

  2. Fry the chicken until tender and cooked through. Remove from the heat, add a splash of lemon juice and set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Separately, boil the frozen peas in salty water for 10-15 minutes. Drain the water and set aside.

  7. 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.

  8. Season with salt, pepper and garnish with freshly chopped parsley.

  9. Serve immediately!

Recipe Notes
  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
Nutrition Facts
Creamy Chicken Risotto with Peas
Amount Per Serving
Calories 500 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 34mg 11%
Sodium 1216mg 51%
Potassium 554mg 16%
Total Carbohydrates 68g 23%
Dietary Fiber 3g 12%
Sugars 6g
Protein 21g 42%
Vitamin A 4.3%
Vitamin C 16.9%
Calcium 5.9%
Iron 21.6%
* Percent Daily Values are based on a 2000 calorie diet.


Enjoy! 🙂



You Might Also Like


  • Reply
    January 31, 2017 at 4:22 am

    I love risotto! Such a lovely recipe!?

  • Reply
    February 4, 2017 at 7:12 am

    Hearty and yum!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: