Recipe of the Week: Chicken and Pea Risotto

For two people


130 grammes arborio/risotto rice

2 cups chicken, cooked and cut into bite size

1 cup frozen peas

50 grammes parmesan cheese grated

Good quality chicken stock

Salt and pepper


If you’ve got some meat left on a chicken after a roast dinner – remove the meat, cut into bite size and keep to one side. Remove some of the skin from the remaining carcass and place in a large pan, cover with water and bring to the boil and simmer for 15 to 20 minutes.

Then heat a tablespoon of olive oil in a thick bottom pan, add the risotto rice and stir for a minute or two until the rice is translucent. Gradually add the boiling stock, one ladle full at a time, stir occasionally and wait till each ladleful is absorbed before adding another.

Continue this process for approx 30 mins, then add the cooked chicken and frozen peas, stir and add stock as required. Continue to cook and stir occasionally for 5 to 10 minutes – checking the rice is soft and the mix is creamy.

Add the grated parmesan, stir till absorbed then taste and adjust seasonings to taste, cover the pot and leave for 5 – 10 minutes before serving with more parmesan if required. If you have stock and chicken meat left, it is a great basis for chicken soup.

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