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+ servings
A white bowl with chicken and pea rice
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4.49 from 27 votes

Creamy Chicken and Pea Risotto

Creamy Chicken and Pea Risotto and a kick of parmesan, one of my favourite Italian dishes that can be served in under 30 minutes. Comforting, delicious, this is one of those quick and easy dinner recipes that the whole family can enjoy, fussy kids included. My homemade chicken risotto does not use white wine, but it's so flavourful, it really does not need any, and it takes just like a restaurant-style dish. Simple, tasty, awesome!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 3 people
Calories: 500kcal

Ingredients

  • 1 cup Arborio rice
  • 4 cups chicken stock
  • 1 onion
  • 2 tablespoon olive oil
  • a knob of butter
  • ½ cup frozen peas
  • 1 chicken breast
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoon grated parmesan cheese
  • 1 teaspoon lemon juice
  • fresh parsley

Instructions

  • 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 creamy and cooked through.
  • Separately, boil the frozen peas in salted water for 10-15 minutes. Drain the water and set aside.
  • Add the peas, chicken, parmesan, season with salt, pepper and garnish with freshly chopped parsley.
  • Serve immediately!

Video

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.
  • Stirring the risotto constantly is a must in order to achieve the creamy consistency a risotto is known for, otherwise the rice will stick to the pan, and it will be rather lumpy.
  • I did not use white wine to make this risotto, but if you wish to add some, do so after you added the rice. Leave the alcohol to evaporate completely, before starting to add the broth.

Nutrition

Calories: 500kcal | Carbohydrates: 68g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 1216mg | Potassium: 554mg | Fiber: 3g | Sugar: 6g | Vitamin A: 215IU | Vitamin C: 13.9mg | Calcium: 59mg | Iron: 3.9mg