| 1 minute to read
Chicken Pea Risotto
- 25 g Finely chopped Onion
- 5 g Minced Garlic
- 1 tsp Olive oil
- 100 g Chicken breast fillets
- 100 g Arborio Rice
- 500-600 ml Chicken stock
- 60 gm Peas
- 15 gm Any Hard Italian Cheese
- 1 tsp pepper powder
- Salt for taste
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.
In the same pan now add in the chopped onions & garlic and saute till done. Add in the rice and mix well.
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.
Once the rice flakes seem soft add in the cooked chicken & peas let this cook for another 4-5 mins.
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.
Serve it on a plate & garnish with some more grated cheese if needed. Enjoy!