Looking for a quick and budget-friendly meal that’s both comforting and satisfying? This Easy Chicken and Pea Risotto is perfect for using up leftover chicken and that trusty bag of frozen peas. Simple to make, with all the stock added at once, it’s a meal that delivers on taste without the fuss!
- Ingredients:
- 2 tbsp mild olive or sunflower oil
- 1 onion, coarsely grated
- 2 garlic cloves, grated
- 250g/9oz arborio risotto rice
- 100ml/3½fl oz white wine, dry vermouth, or water
- 1 litre/1¾ pints chicken stock (made with 1 stock cube)
- 250g/9oz cooked leftover chicken, skin removed, cut into small pieces
- 200g/7oz frozen peas
- 75g/2¾oz Grana Padano or other hard Italian-style cheese, finely grated
- 25g/1oz butter
- Freshly ground black pepper
- Method:
- Heat oil in a large non-stick saucepan over medium heat. Add onion and garlic, cooking until softened and slightly colored (2-3 minutes).
- Stir in risotto rice and cook for 30-40 seconds to coat the grains.
- Add half the wine and let it bubble for 30-40 seconds. Pour in all the stock, bring to a boil, then reduce heat and simmer uncovered for 8-10 minutes, stirring frequently, until rice is nearly tender.
- Add the remaining wine, chicken, and frozen peas. Cook, stirring, for another 4-5 minutes until heated through and the rice is tender.
- Remove from heat, stir in butter and cheese, and season with black pepper. Cover and let sit for 5 minutes before serving.
Creamy, comforting, and full of flavor – this risotto is a real winner! 
