“Art Smith, Kitchen Life”
1hr 30mins

Ingredients Nutrition


  1. Add broth and 1 cup water to a saucepan; bring to boil over medium heat.
  2. Decrease heat to very low and keep warm while making the risotto.
  3. Heat the oil in a large, heavy-bottomed saucepan over med-high heat.
  4. Add in the chicken and season with salt and pepper.
  5. Cook, stirring often, until chicken is lightly browned and has lost its raw look, about 6 minutes.
  6. Using a slotted spoon, transfer chicken to a plate.
  7. Add butter to the pot and melt; add in onion and red pepper; cook/stir until the vegetables are softened, about 3 minutes.
  8. Add in the rice and cook/stir until it feels very heavy in the spoon (do not brown), about 2 minutes.
  9. Add in the sherry and cook until it has almost evaporated, about 1 minute.
  10. Add 1 cup hot stock to the rice and cook/stir almost constantly, until the rice absorbs almost all the stock, about 3 minutes.
  11. Add in another cup of stock and stir until it is almost absorbed.
  12. 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.
  13. 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.
  14. If you run out of stock and the rice isn’t tender, add hot water.
  15. Stir in the Parmesan; season with salt and pepper.
  16. If you like your risotto on the loose side, add a bit more broth or water to reach the desired consistency.
  17. Spoon into individual bowls and serve hot.

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