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!

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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

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!

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.

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.

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!

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

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

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

Keyword: chicken risotto with peas and almonds, risotto with chicken

Servings: 4 servings

Calories: 703 kcal

Author: Lauren

Ingredients

• 2 Tablespoons 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 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

1. 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.

2. 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.
   

3. 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.
   

4. 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.
   

5. 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.
   

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

7. Serve hot and enjoy!
   

Recipe Notes

Nutritional Information per Serving:  703 calories, 32g fat (13g saturated fat), 34g carbohydrates (3g fiber, 5g sugar), 63g protein

** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.