Chicken and Pea Risotto

A light, summery risotto with chicken, peas, asparagus, and spinach, finished with cream and Parmesan shavings.

Healthy Chicken Dinner Summer Risotto

Estimated Nutrition

Calories

760.1

kcal / serving

3040.5 kcal total

Carbs

77.9g

per serving

311.6 g total

Fat

29.6g

per serving

118.4 g total

Protein

45.6g

per serving

182.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Parmesan

shavings, to serve

GrainsCereals

400

Arborio Risotto Rice

Liquids

White Wine

splash

Vegetable Stock

hot

200

Chicken Stock

to cover

Meat

piece

Chicken Breast

skin on

NutsSeeds

tsp

Salt

to taste

tsp

Black Pepper

freshly ground, to taste

tbsp

Basil

chopped, fresh

OilsFats

tbsp

Olive Oil

for frying

tbsp

Oil

for frying chicken

Vegetables

piece

Onion

sliced

200

Pea

fresh, blanched

200

Asparagus

blanched

400

Baby Spinach

Method

Bake for 15 minutes or until the chicken is fully cooked.

Fry the onion in oil until soft and stir in the rice.

Add wine and simmer until fully reduced.

Add hot stock gradually, stirring continuously until the rice is cooked.

Season and mix in the peas, asparagus, spinach, basil, and cream.

Slice the chicken and serve on top of the risotto with parmesan.

Preheat the oven to 200°C.

Season the chicken and brown both sides in a hot frying pan.

Place chicken in an ovenproof dish and add stock until 1/3 up the sides.