Chicken and Pea Risotto
2 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 3 Shallots (diced)
- 2 Garlic clove (crushed)
- 125 g Risotto (arborio) rice
- 700 ml Chicken stock
- 120 g Leftover cooked chicken (chopped)
- 75 g Frozen peas
- 2 tablespoons Crème fraîche
- 1 pinch Fine sea salt and ground black pepper
- 40 g Italian hard cheese (grated)
Method
- Heat 1 tbsp Olive oil in the pan and then add 3 Shallots and 2 Garlic clove. Gently cook for 3 minutes until softened.
- Add 125 g Risotto (arborio) rice and stir well so it absorbs the oil.
- Add all but 100ml of the 700 ml Chicken stock and bring to the boil. Simmer for 15 minutes, stirring every couple of minutes, until the stock has reduced.
- Stir in 120 g Leftover cooked chicken, 75 g Frozen peas and rest of the stock and cook for 5 minutes until the chicken has heated through.
- Add2 tbsp Creme fraiche, 1 pinch Sea salt and black pepper and 40 g Italian hard cheese, stir and serve.