Chicken And Pea Risotto Recipes
ROAST CHICKEN & PEA RISOTTO
Make something special from your leftover roast chicken with this rich, creamy recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
- Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.
Nutrition Facts : Calories 641 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 0.85 milligram of sodium
CHICKEN, MUSHROOM AND PEA RISOTTO.
Make and share this Chicken, Mushroom and Pea Risotto. recipe from Food.com.
Provided by Pietro
Categories < 60 Mins
Time 50m
Yield 4 4, 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil peas until tender.
- Bring stock, water and wine to boil in a large saucepan, cover, keep hot.
- Heat half the oil in a large frypan.
- Cook mushrooms, stirring, until soft, remove from pan.
- Heat remaining oil, cook onion and garlic, stirring, until onion is soft.
- Add rice, stir to coat in oil mixture.
- Stir in 1 cup of the stock mixture, cook, stirring, over low heat until liquid is absorbed.
- Continue adding stock mixture in I cup batches, stirring until absorbed after each addition.
- Total cooking time should be about 35 minutes or until rice is just tender.
- Stir in cooked peas, mushrooms, chicken and cheeses, stir until hot.
- Serve immediately.
Nutrition Facts : Calories 602.4, Fat 8.9, SaturatedFat 2.5, Cholesterol 12.7, Sodium 452, Carbohydrate 99.2, Fiber 5.7, Sugar 8.7, Protein 18.9
BAKED CHICKEN, LEMON AND PEA RISOTTO
Make and share this Baked Chicken, Lemon and Pea Risotto recipe from Food.com.
Provided by lindseylcw
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 200C 400F.
- heat a fry pan over high heat add oil and chicken and cook for 3 mins each side or until well browned, set aside.
- add leeks and zest to the pan and cook for 5 mins until leeks are golden.
- place leek mix, rice and stock in a baking dish, cover tightly with lid or foil and bake for 20 mins.
- add chicken and peas to the risotto and cover tightly and bake for further 20 mins.
- the risotto will be quite liquid at this stage.
- stir the parmesan, lemon juice, mint and salt and pepper through the risotto.
- stir for 2 mins to thicken then serve.
Nutrition Facts : Calories 625.2, Fat 13, SaturatedFat 3.2, Cholesterol 14.5, Sodium 596.1, Carbohydrate 104.8, Fiber 6.2, Sugar 9.7, Protein 20.1
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