Spring Pea And Roast Chicken Risotto Recipes

ROAST CHICKEN & PEA RISOTTO

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.

SPRING PEA AND ROAST CHICKEN RISOTTO

Steps:

• Melt half the butter over medium-high heat in a large skillet.
• Add the shallots and garlic and sauté a few minutes.
• Add the rice and stir until the grains of rice are coated with butter.
• Add the wine and simmer, stirring, until most of the wine is absorbed.
• Start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan.
• Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
• Stir in the chicken.
• Remove the risotto from the heat and stir in the Parmesan and the rest of the butter.
• Add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy.
• Add the peas and herbs, add salt and pepper to taste.

SWEET PEA AND SCALLOP RISOTTO

Steps:

• Put 1 cup peas and 1/3 cup chicken stock into a blender and blend until smooth; set aside. Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, for 5 minutes, until soft. Stir in rice, making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste for seasoning. Remove from the heat and cover while you sear the scallops.
• Set a large nonstick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
• Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with the Spring Green Salad, Parmesan, and olive oil. Serve immediately.

SPRING PEA AND HERB RISOTTO

Steps:

• Bring stock to a boil in a medium saucepan. Remove from heat.
• Heat oil in a medium saucepan over medium heat. Add onion, and cook until translucent, 5 to 6 minutes. Add rice, and stir to coat with oil. Add wine, and cook, stirring frequently, until wine has been completely absorbed, about 2 minutes.
• Add 1/2 cup of the hot stock, and cook, stirring constantly, until the stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail. Continue stirring and adding stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next, until you've added all but 1/4 cup of the stock. Rice will be just cooked through and still slightly firm in the center. (It should take 20 to 25 minutes.)
• Stir in the peas, and cook until they are warmed through and risotto is creamy, about 5 minutes.
• Remove from heat. Stir in cheese, parsley, dill, oregano, lemon zest and juice, butter, and remaining 1/4 cup stock. Season with pepper. Sprinkle with cheese, and garnish with dill sprigs.

CHICKEN, PEA, SAGE & PROSCIUTTO RISOTTO

Steps:

• Heat butter and half of the oil in large saucepan; cook onion, stirring until soft. Add rice, stir rice to coat in mixture.
• Add wine; cook, stirring, until liquids almost evaporated. Stir in 2 ladlefuls of simmering stock, cook, stirring over low heat until liquid is absorbed. Continue adding stock in 2 ladleful batches, stirring until adsorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender.
• Meanwhile, heat remaining oil in medium frying pan; cook chicken, stirring, until cooked through. Add garlic; stir until fragrant. Add chicken mixture to risotto with peas, stir to combine.
• Cook prosciutto in same frying pan until crisp. Drain on absorbent paper then break into rough pieces. Stir sage and half of the prosciutto into risotto. Serve risotto with sprinkle of remaining prosciutto.

BAKED CHICKEN, LEMON AND PEA RISOTTO

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.

SPRING RISOTTO WITH PEAS AND ZUCCHINI

Steps:

• Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
• Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
• Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
• Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.