Chicken Risotto with Parmesan and Peas
Chicken Risotto is a hearty, one pan dinner recipe. It’s loaded with juicy chunks of chicken, Parmesan cheese and peas in a creamy risotto base. This dish takes less than an hour to make and is perfect for weeknights or entertaining guests.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Main Dish
Cuisine: Chicken, Gluten Free
Servings: 6 servings
Calories: 465kcal
- 2 tablespoons extra virgin olive oil (divided)
- 1 pound boneless, skinless chicken (cut into bite size pieces)
- salt and pepper
- 1 shallot (minced)
- 2 cloves garlic (minced)
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 4 cups chicken stock (at room temp or warmed in a pot, gluten free, if necessary)
- 2 tablespoons butter (cut into pieces)
- 1/2 cup Parmesan cheese (shredded)
- 1/2 cup frozen peas
- 1/4 cup slivered almonds (toasted, optional)
Heat 1 tablespoon of olive oil in a Dutch oven, deep skillet or large pot over medium-high 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 5-7 minutes. Remove to a plate and tent with foil to keep warm. Add another tablespoon of olive oil to the same pot, along with the shallot and garlic. Cook for 1-2 minutes, until just soft. Add the arborio rice and cook 1-2 minutes to lightly toast. Carefully pour in the wine. Cook, stirring frequently, until the wine is absorbed.
Add 3 cups of stock, one cup at a time, letting each cup full absorb before adding the next. Add the last cup of stock 1/4 cup at a time, until the rice is cooked al dente. You may not use all of the stock.
Once the rice is done cooking, stir in the butter and Parmesan cheese. Mix until melted and blended. Stir in the chicken and the peas and cook a minute or two to warm through.
Top with toasted slivered almonds, if desired, and serve hot.
Tips and Techniques
- Use only arborio rice to get authentic, creamy risotto.
- Just keep stirring! Stirring almost constantly is the key to the most perfect risotto.
- Store leftover risotto in the refrigerator in an airtight container. Consume within 3 days. When reheating risotto, be sure to add a little chicken stock or water to the bowl or pan to help keep it moist.
** Nutritional information is an estimate and may vary.
Serving: 1serving | Calories: 465kcal | Carbohydrates: 50g | Protein: 27g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 454mg | Potassium: 575mg | Fiber: 2g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 7mg | Calcium: 120mg | Iron: 3mg