Chicken and Peas Risotto (Art Smith)
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 quart low sodium chicken broth
- 1 tablespoon olive oil
- 4 (6 ounce) boneless skinless chicken breasts, cut into bite-size pieces
- salt
- fresh ground black pepper
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1⁄2 cup diced red bell pepper
- 1 1⁄2 cups arborio rice
- 1⁄3 cup dry sherry, such as fino
- 1 cup frozen peas and baby onion, thawed
- 1⁄2 cup freshly grated parmesan cheese
directions
- Add broth and 1 cup water to a saucepan; bring to boil over medium heat.
- Decrease heat to very low and keep warm while making the risotto.
- Heat the oil in a large, heavy-bottomed saucepan over med-high heat.
- Add in the chicken and season with salt and pepper.
- Cook, stirring often, until chicken is lightly browned and has lost its raw look, about 6 minutes.
- Using a slotted spoon, transfer chicken to a plate.
- Add butter to the pot and melt; add in onion and red pepper; cook/stir until the vegetables are softened, about 3 minutes.
- Add in the rice and cook/stir until it feels very heavy in the spoon (do not brown), about 2 minutes.
- Add in the sherry and cook until it has almost evaporated, about 1 minute.
- Add 1 cup hot stock to the rice and cook/stir almost constantly, until the rice absorbs almost all the stock, about 3 minutes.
- Add in another cup of stock and stir until it is almost absorbed.
- Repeat, keeping the risotto at a steady simmer and adding more stock as the rice absorbs it until you use all the stock and the rice is almost tender, about 25 minutes total.
- Add the reserved chicken with the peas and onions, and continue cooking until the chicken is cooked through and the rice is tender, about 5 minutes more.
- If you run out of stock and the rice isn’t tender, add hot water.
- Stir in the Parmesan; season with salt and pepper.
- If you like your risotto on the loose side, add a bit more broth or water to reach the desired consistency.
- Spoon into individual bowls and serve hot.
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