Loading Search Bar...
45 mins
Chicken and Pea Risotto Recipe

Chicken and Pea Risotto

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

Chicken and Pea Risotto is a light and summery risotto recipe that can be rustled up in no time.

Risotto is an Italian dish of rice cooked in a meat-, fish-, or vegetable-based broth to a creamy consistency. It is one of the most common ways of cooking rice in Italy and is normally a primo (first course), served on its own before the main course. However, there are recipes for risotto as a main course, and this is one of them!

Don't be tempted to try and make risotto from just any old rice. A high-starch round medium- or short- grain rice is best for risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. Arborio is considered to be amongst the best (and most expensive) varieties, but any good short-grained risotto rice will work.

      Preparation Time: 10 Minutes

      Cooking Time: 35 Minutes

Ingredients for Chicken and Pea Risotto

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
3 tablespoons
olive oil
2 medium
white wine
1¼ pint
vegetable stock
salt and pepper
7 oz
fresh peas
7 oz
14 oz
baby spinach
1 tablespoons
chopped fresh basil
2½ fl oz
double cream (heavy cream)
sunflower oil
salt and pepper
chicken breasts (skin on)
1¼ pint
chicken stock


How to Cook Chicken and Pea Risotto

  1. Peel and slice the onions heat the oil in a pan and fry the onion gently until soft. Add the rice and stir well, then add about 3-4 tablespoons of white wine and simmer until reduced completely. Make the vegetable stock from a cube and add a good ladleful of the hot stock to the pan. Stir continuously. When the rice has absorbed all that, add more stock. Continue adding more stock, stirring continuously, until the rice is cooked (about 20 minutes).
  2. Meanwhile, blanch the asparagus (about 5 minutes in boiling water) and blanch the peas (about 2 minutes in boiling water). When the rice is cooked, season with salt and freshly ground black pepper and gently fold in the peas, asparagus, spinach, basil and cream.
  3. While the rice is cooking, season the chicken breasts well with salt and freshly ground black pepper. Heat the oil in a frying pan and place the chicken breasts skin-side down. Fry the chicken breasts on both sides until lightly browned, then place them in an ovenproof dish. Make the chicken stock from a cube and pour in enough hot stock to come one third of the way up the sides of the chicken breasts. Place in a preheated moderate oven (Mk 6 - 400ºF - 200ºC) for 15-20 minutes, or until completely cooked through.
  4. To serve, place the risotto into serving bowls. Slice the chicken and place on top of the risotto.

If you want to be really Italian, sprinkle the dish with parmesan shavings before serving.
Print Kitchen-Friendly View

Reviews of Chicken and Pea Risotto

Rating 5 out of 5 - Many cooks will make this recipe again July 07 2014
I spent a week in a holiday resort on the Adriatic and just loved their risotto, but I could never match it for taste or texture. At last!! This recipe worked perfectly for me and reminded me exactly of my holiday dinners.
(5 reviews)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

131 Recipes We're Loving
131 Recipes We're Loving

These are our editorial choices that we have tried and really enjoyed. A real mixture of recipes but all of them certain to please.

26 Stupidly Simple Salads
26 Stupidly Simple Salads

Salads don't have to be plain and boring. Salads can be exciting and filling and simple to prepare. Take a look at some of the ones here.

84 Perfect Sunday Lunches
84 Perfect Sunday Lunches

The traditional Sunday Lunch is not a thing of the past - it is making a comeback. When the family gets together for something special.

Other Rice Recipes

Japanese Sushi Rice
Japanese Sushi Rice

Here is a nice simple recipe for making sushi rice. Japanese rice is short grain and becomes slightly sticky when it is cooked.

Wild Mushroom Risotto
Wild Mushroom Risotto

Wild Mushroom Risotto is soooooo good, you just keep making it and making it. A tasty, succulent risotto that will make you keep going back for more.

Chicken and Pea Risotto
Chicken and Pea Risotto

Chicken and Pea Risotto is a light and summery risotto recipe that can be rustled up in no time.


ALL RIGHTS RESERVED © 2023 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.