Chicken & Pea Risotto
This Chicken & Pea Risotto is a delicious one pot meal that can be ready in 35 minutes. Really tasty when you stir through grated parmesan cheese and Wattie’s Frozen Baby Peas.
INGREDIENTS
- 3 ½ cups reduced salt chicken stock
- 400g chicken thigh fillets, skinless
- 1 medium onion, chopped
- 1-2 garlic cloves, crushed
- 1 ½ cup Arnorio or risotto rice
- ½ cup dry white wine
- 1 ½ cup Wattie’s Frozen Baby Peas
- 30g grated Parmesan Cheese
- Handful fresh parsley leaves, chopped
METHOD
Heat chicken stock in a saucepan until boiling. Remove from heat. Cover and set aside.
TIPS
- Gentle stirring will ensure the starch is released from the rice to give the creamy mouthfeel of a traditional risotto. If the stirring is too vigorous, the rice grains will be damaged.
- Cooked Risotto should have a creamy mouthfeel with a tender rice texture with a little bite (al dente).
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