creamy chicken & pea risotto

Creamy Chicken & Pea Risotto


You’ll love the taste of this creamy chicken and pea risotto.



4 serves

Prep time

5 minutes

Cooking time

30 minutes


  • 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.chicken risotto

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