45 mins
Ingredients for Chicken and Pea Risotto
Currently displaying quantities in US Imperial Measurements
How to Cook Chicken and Pea Risotto
- 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).
- 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.
- 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.
- To serve, place the risotto into serving bowls. Slice the chicken and place on top of the risotto.
GRAHAM'S HOT TIP:
If you want to be really Italian, sprinkle the dish with parmesan shavings before serving.
Reviews of Chicken and Pea Risotto
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. mona (5 reviews) |
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