Easy Chicken and Pea Risotto

A quick, one-pot chicken and pea risotto made by adding all the stock at once for an easy meal.

Easy Chicken Dinner Quick One-Pot Risotto

Estimated Nutrition

Calories

585.6

kcal / serving

2342.5 kcal total

Carbs

52.5g

per serving

210.1 g total

Fat

25.6g

per serving

102.2 g total

Protein

36.4g

per serving

145.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Grana Padano

or other hard Italian-style cheese, finely grated

Butter

GrainsCereals

250

Arborio Risotto Rice

Liquids

White Wine

dry vermouth or water; first half

Chicken Stock

made with 1 stock cube

White Wine

dry vermouth or water; second half

Meat

250

Chicken

cooked leftover, skin removed, cut into small pieces

NutsSeeds

clove

Garlic

grated

unit

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

mild; or sunflower oil

Vegetables

piece

Onion

cut in half, coarsely grated

200

Pea

frozen

Method

Heat oil in a large non-stick saucepan over medium heat.

Fry onion and garlic for 3 minutes until softened.

Stir in the risotto rice for 40 seconds to coat in oil.

Pour in 50ml of wine and bubble for 40 seconds.

Add 1L of chicken stock and bring to a boil.

Simmer uncovered for 10 minutes while stirring frequently until creamy.

Stir in remaining wine, chicken, and peas for 5 minutes.

Remove from heat and stir in butter and cheese.

Season with pepper, cover with a lid, and rest for 5 minutes.