Chicken Pea Risotto

Chicken Pea Risotto

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Meghana Narayan
Meghana Narayan
453
Calories
Kcal
40
Protein
gm
13
Fat
gm
44
Carbs
gm
cookingtraditionicon
Italian
nonveg
Nonveg
recipepreparationtime
00:45

Risotto making couldn’t get easier. This is quiet a simple straight forward recipe. Pairing this with some green beans salad makes it a complete meal. Ingredients mentioned make 2 portions.

Ingredients

  • listcheck25 g Finely chopped Onion
  • listcheck5 g Minced Garlic
  • listcheck1 tsp Olive oil
  • listcheck100 g Chicken breast fillets
  • listcheck100 g Arborio Rice
  • listcheck500-600 ml Chicken stock
  • listcheck60 gm Peas
  • listcheck15 gm Any Hard Italian Cheese
  • listcheck1 tsp pepper powder
  • listcheckSalt for taste
  • Method

  • Step-1
    Take a nonstick pan and coat with some low cal spray add in chopped chicken pieces cook till it is well done & then take it out into a plate.
  • Step-2
    In the same pan now add in the chopped onions & garlic and saute till done. Add in the rice and mix well.
  • Step-3
    Pour the chicken stock into the pan give a good mix and let it simmer for 8-10 mins on low flame. Season with salt at this point if you want. Keep stirring in between.
  • Step-4
    Once the rice flakes seem soft add in the cooked chicken & peas let this cook for another 4-5 mins.
  • Step-5
    If you feel the whole mixture has achieved desired consistency & creaminess. Switch off the heat and now season with a spoon of oil/ butter, pepper powder and grated cheese. Give a good mix and let is rest for 4-5 mins.
  • Step-6
    Serve it on a plate & garnish with some more grated cheese if needed. Enjoy!
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