• 3½ cups salt–reduced chicken stock (gluten free, optional)
  • 400g skinless chicken thigh fillets, cut into 1 cm pieces
  • 1 medium onion, chopped
  • 1–2 clove garlic, crushed
  • 1½ cups SunRice Arborio Rice
  • ½ cup dry white wine
  • 1½ cups Wattie’s frozen Baby Peas
  • ⅓ cup grated Parmesan cheese (omit for dairy free)
  • Handful of fresh parsley leaves, chopped
  1. Heat the chicken stock in a saucepan until boiling. Remove from heat. Cover and set aside.
  2. Heat a dash of olive oil in a deep medium sized frying pan. Add the chicken and sauté over high heat until the meat is coloured. Reduce the heat to medium. Add the onion and garlic and sauté until the onion begins to soften.
  3. Add the SunRice Arborio Rice and stir while cooking until the grains whiten. Pour over the white wine and allow to boil until liquid is reduced by half.
  4. Pour over half the hot stock. Continue cooking over medium–low heat, stirring regularly until the rice has almost absorbed the stock. Continue adding the remaining stock, ½ cup at a time, stirring at regular intervals and adding more stock as necessary, until the rice is cooked (see tips), about 20 minutes.
  5. Add the Wattie’s frozen Baby Peas. Stir and continue cooking for a further 5 minutes until the stock has been absorbed and rice is tender. Stir through the grated Parmesan cheese. Serve garnished with freshly chopped parsley leaves.

Top Tips

  • This recipe gets the Healthy Pick for Main Meals.
  • Cooked risotto should have a creamy mouthfeel. The rice should still be al denté (firm to the bite).
  • You can make your own chicken stock if preferred. Click here for a recipe

Made With

Rate and Review

3 Ratings

Reviews (3)

Fiona Langford's Review | Rating

So simple yet so tasty, will be a regular dish at our place for sure.

Jo Whittle's Review | Rating

Simple to prepare and so nice to eat.

sue Downie 19's Review | Rating

Flavour was great but maybe needs a bit more liquid - was a bit “gluggy”