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You are here: Home / Recipes / One Pot Chicken Risotto with Peas and Almonds

One Pot Chicken Risotto with Peas and Almonds

Published November 2, 2017. Last updated December 19, 2018 by Lauren Vavala

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One Pot Chicken Risotto with Peas and Almonds is a rich, creamy dish perfect for any night of the week!

One Pot Chicken Risotto with Peas and Almonds is a rich, creamy dish perfect for any night of the week! It's a great family friendly recipe that's also gluten free! | #risotto #chickenrecipes #onepotmeals #easyrecipes #DLB

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I think I’ve mentioned before that risotto recipes use to intimidate me so much that I wouldn’t even attempt to try to make them.  Now, that I’ve faced my fears, this One Pot Chicken Risotto with Peas and Almonds recipes is the third risotto recipe I’ve shared. You can check out my other two,  Parmesan Lemon Risotto and Spiced Pumpkin Risotto.  Seriously, why does risotto have to be sooooo good!  I have a bazillion risotto recipe ideas floating around in my head now!

So, here is the truth about risotto.  It’s not hard to make, but there are a couple things you must do.  First, only use arborio rice.  That’s the only rice that will give you the creamy result that is indicative of a true risotto.  Second, you need to stir, stir, and stir some more.  A lot more.  This is also necessary to achieve that desired creaminess!

Other than that, this recipe is a piece of cake!

One Pot Chicken Risotto with Peas and Almonds

Finished Creamy Chicken Risotto in Bowl Topped with Almonds

Prep!

Because you are going to be standing, gradually adding some ingredients, and stirring, it’s best to have everything out and ready to go.  Measure your ingredients out and have them close by.  Dice the chicken into bite-size cubes, chop the shallot, mince the garlic, and cut the butter into small pieces.

Create!

Cooked Chicken

Heat 1 Tablespoon of olive oil in a Dutch oven or large pot over medium heat.  Season the chicken with salt and pepper, then add it to the hot oil.  Cook until it’s golden brown and no longer pink in the middle, about 5 minutes, depending on the size cubes you cut. Remove, and set aside.

Shallot and Garlic Cooking

Add another Tablespoon of olive oil to the same pot, along with the shallot and garlic.  Cook for 2-3 minutes, until just soft.  Add the arborio rice and the sherry.  Cook, stirring frequently, until the sherry is absorbed.

Risotto Cooking

Add 3 Cups of stock, one cup at a time, until each cup is absorbed before adding the next. Add the last Cup of stock 1/4 Cup at a time, until the rice is cooked as desired.

Risotto with Chicken and Peas Added In

Once all of the stock is absorbed, stir in the butter, Parmesan cheese, chicken, and peas.  Mix through to melt the butter and cheese and warm the chicken and peas.

Present!

Finished Chicken Risotto in a Bowl

 

Serve this One Pot Chicken Risotto right in the pot you prepared it in for less clean up! After all, isn’t that a huge reason one pot meals are so desirable?  I love cooking, but despise cleaning up afterwards so these types of recipes are a favorite of mine!

You can top the entire pot with the sliced almonds, or spoon out servings into individual bowls and top with the sliced almonds.

Serve hot and enjoy!

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One Pot Chicken Risotto with Peas and Almonds
Print

One Pot Chicken Risotto with Peas and Almonds

One Pot Chicken Risotto with Peas and Almonds is a rich, creamy dish perfect for any night of the week!
Course Main Dish
Cuisine Chicken, Gluten Free
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 686kcal
Author Lauren Vavala

Ingredients

  • 2 Tablespoons extra virgin olive oil *divided
  • 1 lb boneless, skinless chicken
  • salt and pepper
  • 1 shallot
  • 2 cloves garlic
  • 1 1/2 Cups arborio rice
  • 1/2 Cup cooking sherry
  • 4 Cups unsalted chicken stock (gluten free, if necessary)
  • 2 Tablespoons butter
  • 1/2 Cup grated Parmesan cheese
  • 1/2 Cup peas
  • 1/4 Cup sliced almonds

Instructions

  • PREP: Dice the chicken into bite-size cubes, chop the shallot, mince the garlic, and cut the butter into small pieces. Have all your ingredients out and ready to go  before you begin.
  • Heat 1 Tablespoon of olive oil in a Dutch oven or large pot over medium heat. Season the chicken with salt and pepper, then add it to the hot oil. Cook until it’s golden brown and no longer pink in the middle, about 5 minutes, depending on the size cubes you cut. Remove, and set aside.
  • Add another Tablespoon of olive oil to the same pot, along with the shallot and garlic. Cook for 2-3 minutes, until just soft. Add the arborio rice and the sherry. Cook, stirring frequently, until the sherry is absorbed, about 3-4 minutes.
  • Add 3 Cups of stock, one cup at a time, until each cup is absorbed before adding the next. Add the last Cup of stock 1/4 Cup at a time, until the rice is cooked as desired. This may take about 20 minutes.
  • Once all of the stock is absorbed, stir in the butter, Parmesan cheese, chicken, and peas. Mix through to melt the butter and cheese and warm the chicken and peas.
  • You can top the entire pot with the sliced almonds, or spoon out servings into individual bowls and top with the sliced almonds.
  • Serve hot and enjoy!

Notes

 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 686kcal | Carbohydrates: 69g | Protein: 41g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 447mg | Potassium: 829mg | Fiber: 4g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 9.6mg | Calcium: 182mg | Iron: 4.9mg

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Filed Under: Chicken, Gluten Free, Main Dish, Recipes

Comments

  1. Tisha says

    October 22, 2018 at 11:44 pm

    Great added crunch with the almonds!!!

    Reply
  2. Elaine says

    October 22, 2018 at 10:27 pm

    Thanks for your detailed instructions! Risotto can be intimidating, but you make it sound easy!

    Reply
  3. Lisa Bynum says

    October 22, 2018 at 10:06 pm

    Risotto has a rep for being complicated and fussy, but that is simply not true! I absolutely love it … even as an easy weeknight meal.

    Reply
  4. Ellen says

    October 22, 2018 at 9:25 pm

    We love risotto and I don’t make it often. I need to change that and start with this dish.

    Reply
  5. Lisa Huff says

    October 22, 2018 at 7:51 pm

    Wow, love that this risotto can all be made in one pot. And ready in less than an hour is great!

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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