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.
Servings: 6 servings
Calories: 465kcal
Ingredients
- 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)
Instructions
- 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.
Video
Notes
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.
Nutrition
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