Pea Broad Bean Rocket Risotto With Chicken Recipes

PEA RISOTTO

Pea risotto image

This pea risotto is a Venetian classic known as 'risi e bisi'. It's meant to have a soupy texture, but you can reduce the amount of stock, if you prefer.

Provided by delicious. magazine

Categories Low-fat recipes

Time 30m

Yield Serves 4

Number Of Ingredients 8

Ingredients

Good knob of butter
2 tbsp olive oil
1 large onion, finely chopped
300g risotto rice
175ml dry white wine
1 litre fresh chicken stock, hot, plus any shredded meat from the wing bones and carcass left over from making the stock
200g frozen peas, defrosted
75g grana padano, finely grated

Steps:

Melt the butter with the oil in a pan and gently fry the onion for 5 minutes until softened a bit. Add the risotto rice and cook for a couple of minutes, stirring, then add the wine and bubble until absorbed.
Season well, then gradually add the stock, a ladleful at a time, stirring after each addition until the liquid has been fully absorbed before adding the next ladleful. Add the shredded chicken (if using) after 10 minutes. Once the rice is cooked (after about 20 minutes) you should have a soupy-looking risotto. Stir in the peas and cheese, then cover and leave to stand for 2 minutes before serving.

Nutrition Facts : Calories 561kcals, Fat 15.3g (6.6g saturated), Protein 16.2g, Carbohydrate 63.6g (3.2g sugars), Fiber 3.7g

PEA, BROAD BEAN & ROCKET RISOTTO WITH CHICKEN

Pea, broad bean & rocket risotto with chicken image

This fresh, spring risotto has great depth as it's made from a stock of the pea pods, asparagus ends, and parsley stalks. There's less waste, more flavour

Provided by Barney Desmazery

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 13

Ingredients

1l vegetable stock
250g fresh peas in their pods, podded and pods reserved
200g bunch asparagus , trimmed (woody ends reserved) and sliced
small pack parsley (25g), leaves picked and roughly chopped, stalks reserved
3 tbsp olive oil
50g butter
1 onion , finely chopped
300g risotto rice
small glass of white wine
100g podded, blanched broad beans (peeled if you like)
3 skinless chicken breasts
50g parmesan , finely grated
handful wild rocket

Steps:

To make the base, bring the stock to the boil, then add the pea pods and asparagus ends. Simmer for 2 mins, then add the parsley stalks and take off the heat. Use a powerful stick blender to blitz everything to make a green stock, then pass through a sieve into a jug. Set aside.
Heat 2 tbsp of the oil and half the butter in a heavy, wide pan. Tip in the onion and sizzle gently for 5 mins until soft. Turn up the heat slightly, tip in the rice and stir for a few mins. Pour in the wine and cook down until it has been absorbed into the rice.
Add ladles of stock to the rice, stirring, adding another ladleful after it's been absorbed. Once the rice is starting to soften but is still chalky (about 20 mins), stir in the peas and asparagus. Keep adding stock until it's all been used and the rice is just cooked, then stir through the broad beans.
While the rice is cooking, heat the remaining oil in a frying pan. Season the chicken and pan-fry for 3-4 mins each side until lightly browned and just cooked through. Turn the heat off but leave the chicken in the pan to keep warm.
Once the risotto is cooked, take off the heat and scatter over the parmesan, the rest of the butter and the parsley leaves. Cover the pan and leave to sit for a few mins. Carve the chicken into thick slices, give the risotto a good stir, season well and scatter over the rocket. Serve the risotto topped with the sliced chicken.

Nutrition Facts : Calories 727 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium

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