Chicken and pea risotto

Chicken and pea risotto

 

  • Ingredients:

    Serves 4


    4 cups chicken stock
    50g butter
    1 medium brown onion, finely chopped
    1 1/2 cups arborio rice
    1/4 cup dry white wine
    1 tablespoon olive oil
    2 (500g) Organic chicken breast fillets
    4 slices pancetta
    1 cup frozen peas
    2 tablespoons chopped fresh flat-leaf parsley leaves
    1/3 cup finely grated parmesan cheese baby rocket, to serve

  • Method:

    1. Bring stock to the boil in a covered saucepan over high heat. Reduce heat to low. Simmer until needed.
    2. Melt butter in a large, heavy-based saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Simmer until reduced by half.
    3. Add 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until liquid has absorbed and rice is tender.
    4. Meanwhile, heat oil in a frying pan. Cook chicken for 7 to 8 minutes each side or until browned and cooked through. Transfer to a plate. Add pancetta to pan. Cook for 3 minutes each side or until browned. Transfer to a plate. Thinly slice chicken. Roughly chop pancetta.
    5. Stir peas, pancetta, parsley and parmesan into risotto. Set aside, covered, for 2 minutes or until peas are tender. Season with salt and pepper. Serve topped with chicken and rocket.
GET A GAMEPLAN: http://www.thompsonsgameplan.com.au/

Visit the following link to see our full range of recipes:
http://www.thompsonsgameplan.com.au/recipes.php