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Chicken and Pea Risotto
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Chicken and Pea Risotto

We’ve created this recipe so you can enjoy making a homemade, creamy risotto. The trick is to take your time to gently stir the rice. This will ensure the starch is released from the rice, giving the creamy mouthfeel of a traditional risotto.

Makes 4
Prep Time 10 minutes
Cook Time 25 minutes
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Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Heat the chicken stock in a saucepan until boiling. Remove from heat. Cover and set aside.
Step 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.
Step 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.
Step 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.
Step 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.
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
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 ½ cups salt–reduced chicken stock (gluten free, optional)
400 g skinless chicken thigh fillets, cut into 1 cm pieces
1 medium onion, chopped
1 –2 clove garlic, crushed
1 ½ cups SunRice Arborio Rice
½ cup dry white wine
1 ½ cups Wattie’s frozen Baby Peas
⅓ cup grated Parmesan cheese (omit for dairy free)
Handful of fresh parsley leaves, chopped
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