Easy Chicken & Pea Risotto
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By Lynsey Burt
Easy Chicken & Pea Risotto
Use 1 chkn stock pot despite using 1L of water
Updated at: Wed, 16 Aug 2023 16:22:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Nutrition per serving
Calories2458.4 kcal (123%)
Total Fat106.6 g (152%)
Carbs261 g (100%)
Sugars25.6 g (28%)
Protein105.6 g (211%)
Sodium2695.2 mg (135%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
1. Heat oil in lrg pan over med.heat. Add onion & garlic and fry for 2-3mins, stirring occasionally until softened and starting to colour.
2. Add risotto rice and stir well for 30-40secs until oil has coated grains of rice.
3. Pour in half water & allow to bubble for 30-40secs. Then add all the stock & bring to boil, stirring well. Reduce heat & simmer uncovered for 8-10mins, stirring frequently until rice is almost tender & risotto creamy in appearance.
4. Stir in remaining water, chicken & peas then continue to cook, stirring constantly for a further 4-5mins or until chkn & peas are heated through and rice is tender with a slight bite.
5. Remove pan from heat then stir in butter & cheese, season with black pepper. Cover pan with lid and set aside before serving.
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