EASY CHICKEN AND PEA RISOTTO
This cheap and cheerful chicken risotto is quick and easy because all the stock goes in at once. It's also brilliant for using up leftovers. Each serving provides 581 kcal, 34g protein, 59g carbohydrates (of which 4g sugars), 20g fat (of which 9g saturates), 4.5g fibre and 1.2g salt.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour.
- Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice.
- Pour in half of the wine and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance.
- Stir in the remaining wine, the chicken and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chicken and peas are heated through and the rice is tender with a slight bite.
- Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving.
Nutrition Facts : Calories 581kcal, Carbohydrate 59g, Fat 20g, Fiber 4.5g, Protein 34g, SaturatedFat 9g, Sugar 4g
ENGLISH PEA AND SWEET ONION RISOTTO
Provided by Geoffrey Zakarian
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium pot, add the chicken stock and bring to a simmer over medium-low heat.
- Heat 3 tablespoons olive oil in a saucepan over a medium-low heat. Add the onions, garlic and a touch of salt and pepper. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the rice and increase the heat to medium-high. Toast the rice, stirring, until fragrant, about 3 minutes. Add the white wine and cook until it has reduced to almost dry and you hear a sizzle. Add the simmering chicken stock 1 cup at a time and cook, continuously stirring, until it has absorbed almost all the way. Repeat this process until the rice is almost cooked; this will range from 15 to 20 minutes, depending on your rice. The rice kernels should still be a little al dente and the risotto should be creamy and a pourable consistency, not dry or clumpy.
- In a small saucepan, add about 1/2 cup simmering chicken stock and 2 tablespoons butter. Add the peas, then season with a little salt and pepper and stir. Place over low heat and cook until the peas are warmed through. Add the chives and tarragon. Transfer half of the peas to a bowl and mash with a muddler or fork. Return the mashed peas back to the pot of peas and keep warm. If the mixture looks dry, add 1/4 cup more of the stock.
- When the risotto is finished, shut the heat off and add the remaining 3 tablespoons butter, 2 tablespoon olive oil, half the Parmesan and all the lemon zest. Let it sit for 1 to 2 minutes. Stir and taste for seasoning. Add a little more Parmesan if needed. Add the white balsamic vinegar and lemon juice and stir. Garnish with more Parmesan and the pea mixture. Serve in warm bowls or on warm plates.
ROAST CHICKEN & PEA RISOTTO
Make something special from your leftover roast chicken with this rich, creamy recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
- Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.
Nutrition Facts : Calories 641 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 0.85 milligram of sodium
BAKED CHICKEN, LEMON AND PEA RISOTTO
Make and share this Baked Chicken, Lemon and Pea Risotto recipe from Food.com.
Provided by lindseylcw
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 200C 400F.
- heat a fry pan over high heat add oil and chicken and cook for 3 mins each side or until well browned, set aside.
- add leeks and zest to the pan and cook for 5 mins until leeks are golden.
- place leek mix, rice and stock in a baking dish, cover tightly with lid or foil and bake for 20 mins.
- add chicken and peas to the risotto and cover tightly and bake for further 20 mins.
- the risotto will be quite liquid at this stage.
- stir the parmesan, lemon juice, mint and salt and pepper through the risotto.
- stir for 2 mins to thicken then serve.
Nutrition Facts : Calories 625.2, Fat 13, SaturatedFat 3.2, Cholesterol 14.5, Sodium 596.1, Carbohydrate 104.8, Fiber 6.2, Sugar 9.7, Protein 20.1
MUSHROOM AND PEA RISOTTO
My very first risotto recipe and I must say, it's pretty legit. Rich and creamy with loads of mushrooms, peas, and cheese. Absolutely delicious and honestly, quite easy to whip up. Serve and garnish with additional grated cheese and chopped parsley.
Provided by Jonathan Charbz
Categories Risotto
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Bring regular and low-sodium vegetable broth to a slow boil in a medium pot over medium heat. Reduce heat slightly and keep warm.
- Heat olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Add onion, garlic, pepper flakes, and a pinch of salt and pepper. Cook, stirring often, for 3 to 4 minutes.
- Add cremini and shiitake mushrooms, fresh and dried thyme, and a generous pinch of salt and pepper. Cook and stir until mushrooms have released their liquid and caramelized a bit, about 5 minutes. Transfer vegetables to a plate and set aside.
- Add remaining 1 tablespoon butter to the skillet and return to the heat to melt. Add Arborio rice and stir until rice gives off a toasty smell and appears a little paler in color, about 2 minutes. Add bay leaf, pour in wine, and stir until liquid is absorbed, about 3 minutes.
- Use a ladle to scoop some hot broth into the skillet. Cook and stir until all liquid is absorbed, 2 to 3 minutes, before adding another ladle of broth. Continue this process until risotto is just about finished, about 15 minutes. With the final ladle of broth, add frozen peas and return cooked vegetables to the pan.
- Remove from the heat once the liquid is absorbed and the rice is tender, yet firm to the bite. Stir in Pecorino Romano cheese and parsley. Taste and adjust salt and pepper if needed.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 77 g, Cholesterol 30.8 mg, Fat 16.5 g, Fiber 4.1 g, Protein 15.7 g, SaturatedFat 6.8 g, Sodium 728.2 mg, Sugar 5.4 g
SPRING PEA AND ROAST CHICKEN RISOTTO
Another work-related recipe, this one intended to promote Chardonnay (as an accompaniment, not an ingredient)
Provided by Charles Lieberman
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt half the butter over medium-high heat in a large skillet.
- Add the shallots and garlic and sauté a few minutes.
- Add the rice and stir until the grains of rice are coated with butter.
- Add the wine and simmer, stirring, until most of the wine is absorbed.
- Start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan.
- Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
- Stir in the chicken.
- Remove the risotto from the heat and stir in the Parmesan and the rest of the butter.
- Add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy.
- Add the peas and herbs, add salt and pepper to taste.
Nutrition Facts : Calories 790.4, Fat 27.1, SaturatedFat 15.2, Cholesterol 71.3, Sodium 778.9, Carbohydrate 103.4, Fiber 5.6, Sugar 9.3, Protein 25.5
More about "easy chicken and pea risotto food"
CREAMY CHICKEN AND PEA RISOTTO - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4.5/5 (27)Calories 500 per servingCategory Main Course
- Dice the chicken breast, season well with salt and pepper and add one tablespoon of oil to a frying pan.
- Fry the chicken until tender and cooked through. Remove from the heat, add a splash of lemon juice and set aside.
- Chop the onion and add the remaining oil and butter to a pan. Fry the onion until golden, then add the rice and stir for 1 minute on a medium heat.
- Next, start adding the chicken stock, one ladle at a time, stirring continuously. Once the liquid is absorbed, add another ladle of stock until it is all used up.At this stage, the rice is creamy and cooked through.
CHICKEN AND PEA RISOTTO - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
Ratings 17Video Duration 33 secCategory Main CourseCalories 607 per serving
- Heat the oil in the pan and then add the shallots and garlic. Gently cook for 3 minutes until softened.
- Add the all but 100ml of stock and bring to the boil. Simmer for 15 minutes, stirring every couple of minutes, until the stock has reduced.
- Stir in the chicken, peas and rest of the stock and cook for 5 minutes until the chickens has heated through.
LEMON CHICKEN AND PEA RISOTTO - FOOD POCKET GUIDE
From thefoodpocketguide.com
QUICK AND EASY PEA RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
EASY SALMON AND PEA RISOTTO (STEP BY STEP RECIPE)
From errenskitchen.com
10 BEST CREAMY CHICKEN RISOTTO RECIPES | YUMMLY
From yummly.com
27 RISOTTO RECIPES | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
BAKED CHICKEN AND PEA RISOTTO - HEALTHY FOOD GUIDE
From healthyfood.com
EASY PEA RISOTTO RECIPE - DELISH
From delish.com
ONE POT ITALIAN CHICKEN RISOTTO RECIPE - EATING ON A …
From eatingonadime.com
EASY CHICKEN AND PEA RISOTTO - STRESSYMUMMY.COM
From stressymummy.com
CHICKEN AND PEA RISOTTO | EASY WHOLESOME
From fooddoodles.com
Cuisine AmericanCategory MainServings 4
CHICKEN AND PEA RISOTTO - AN ITALIAN RECIPE | GREEDY …
From greedygourmet.com
Reviews 1Category RisottoCuisine ItalianTotal Time 40 mins
CHICKEN, MUSHROOM AND PEA RISOTTO | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
RECIPE: CHICKEN, PEA AND GOAT'S CHEESE RISOTTO - FOOD NEWS
From foodnewsnews.com
CHICKEN AND PEA RISOTTO - TEN MORE BITES
From tenmorebites.com
CHICKEN RISOTTO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN, BACON AND MUSHROOM RISOTTO • DELICIOUSLY CLEAN EATS
From deliciouslycleaneats.com.au
EASY CHICKEN AND CHORIZO RISOTTO - EASY PEASY FOODIE
From easypeasyfoodie.com
CHICKEN RISOTTO RECIPE (WITH VEGETABLES) - KYLEE COOKS
From kyleecooks.com
EASY PRAWN RISOTTO WITH PEAS - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN AND PEA RISOTTO RECIPE – EASY DINNER WITHOUT …
From honestandtruly.com
EASY SAUSAGE AND PEA ORZO RISOTTO RECIPE - SERIOUS EATS
From seriouseats.com
CREAMY CHICKEN, SPINACH & PEA RISOTTO - MEAL KIT DELIVERY
From makegoodfood.ca
EASY CHICKEN AND PEA RISOTTO RECIPE | RECIPE | RISOTTO RECIPES, …
From pinterest.ca
LEMON CHICKEN AND PEA RISOTTO | ITALIAN RECIPES | GOODTOKNOW
From goodto.com
CHICKEN PEA AND MUSHROOM RISOTTO : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ROAST CHICKEN AND PEA RISOTTO ⋆ CLEVER CHEF RECIPES
From cleverchef.cc
CROCK POT HAM AND PEA RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY BAKED CHICKEN AND BACON RISOTTO RECIPE - VJ COOKS + VIDEO
From vjcooks.com
CHICKEN AND PEA RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
EASY CHICKEN AND PEA RISOTTO RECIPE BY NEW.WIFE | IFOOD.TV
From ifood.tv
CHICKEN BACON AND PEA RISOTTO RECIPES - HEALTHY RECIPES EASY
From healthy-recipes-easy.thetabaco.com
CHICKEN AND PEA RISOTTO - FOOD IN A MINUTE
From foodinaminute.co.nz
CHICKEN AND PEA RISOTTO | ITALIAN RECIPES | GOODTOKNOW
From goodto.com
EASY CHICKEN AND PEA RISOTTO RECIPE | RECIPE | RISOTTO, RISOTTO …
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love