You’ll love the taste of this creamy chicken and pea risotto.
1 1/2 cup aborio rice
1/2 cup white wine
2 Tbsp olive oil
1/2 cup frozen peas
1 Litre reduced salt chicken stock
6 chicken thigh fillets, skin off , cut into bite sized pieces
1/2 brown onion, finely chopped
1 clove garlic, crushed
2 Tbsp fresh thyme
1/2 cup parmesan cheese, grated
1/2 cup double cream
fresh parsley for garnish
- Put oil in non-stick fry pan on medium heat. Add onion and garlic and cook till onion is softened, about 3-4 minutes.
Add rice , fresh thyme to onion mix. Add a ladle of the stock to the rice, stirring and moving it around to stop the rice from sticking. Keep adding a ladle at a time, allow stock to reduce.
Once stock is all absorbed, the rice should look like a porridge consistency.
- Add the chicken, peas and white wine to the rice and allow to simmer for about 4-5 minutes till the chicken is cooked. Time could vary depending on the size of the chicken pieces.
- Add the parmesan and cream just before serving. Garnish with fresh parsley.