Pea & Chicken Risotto

Nutrition

Ingredients

• Arborio Risotto Rice
• Raw Chicken Breast
• Freshly Frozen Peas Pastizzi
• Chicken Stock
• Olive Oil
• Parmesan
• Red Onion
• Black Pepper, Ground

Instructions

1. 1.Heat the olive oil in a small saucepan over medium heat.
2. 2.Add the diced onion and cook for about 2 minutes until softened.
3. 3.Add the chicken and cook for 4–5 minutes, stirring occasionally.
4. 4.Add the Arborio rice and stir for about 1 minute to lightly toast the grains.
5. 5.Add about ¼ cup of the chicken stock and stir gently until most of the liquid has been absorbed.
6. 6.Continue adding the stock gradually, about ¼ cup at a time, stirring regularly and allowing the rice to absorb the liquid before adding more.
7. 7.When the rice is almost tender, stir in the frozen peas.
8. 8.Continue cooking until the rice is creamy and tender and the chicken is fully cooked.
9. 9.Remove from the heat, stir through the Parmesan and season with black pepper.
10. 10.Serve immediately.