Happy Monday guys! Recipe of the day is Creamy Chicken & Pea Risotto – a simple but delicious family favourite.
I probably make this Creamy Chicken & Pea Risotto every other week, if not every week. The recipe uses a few basic ingredients but the result is a creamy bowl of yumminess. It is delicious and all of us simply love it. And it’s usually gone pretty quickly too. Serve it warm with Parmesan cheese.
What you need:
- Arborio rice
- chicken thighs
- peas
- white wine
- butter
- Parmesan cheese
- shallots
- garlic
- salt and pepper
Here’s how to make this lovely Creamy Chicken & Pea Risotto:
Ingredients:
- 1 shallot, chopped
- 2 garlic cloves, crushed
- 2 cups Arborio rice
- 1 chicken boullion cube
- 4 chicken thighs, bones removed and cut into pieces
- 150ml dry white wine
- 120g peas, frozen
- 50g butter
- salt and pepper to taste
- 1 tbsp olive oil
- grated Parmesan cheese for serving
Preparation:
- Heat a pan with the olive oil and cook the chicken for a few minutes. Add the shallots and garlic, leave for a couple of minutes.
- Stir in the Arborio rice, boullion cube and about 500ml water. Make sure to stir occasionally. Reduce the heat and Leave for about 15-20 minutes.
- Add the peas, butter and wine and cook for another 5 minutes. The risotto should be creamy and a bit watery when you remove it from the hob. Leave to cool a bit before serving.
- Serve with some grated Parmesan cheese.
Enjoy!
I hope you guys like this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming soon. I’ve got a delicious leek and butter bean soup recipe to test and hopefully I’ll post it on here in a few days.
Have a wonderful wee and make sure to treat yourself with some delicious food. xx
And stay warm!
