Chicken and pea risotto

Chicken and pea risotto


Keep frozen peas in the freezer for a variety of meals, including this delicious Chicken and pea risotto.

The ingredient of Chicken and pea risotto

  1. 4 cups Massel chicken style liquid amassing
  2. 50g butter
  3. 1 medium brown onion, finely chopped
  4. 1 1/2 cups arborio rice
  5. 1/4 cup dry white wine
  6. 1 tbsp olive oil
  7. 2 (500g) Steggles chicken breast fillets
  8. 4 slices pancetta
  9. 1 cup frozen peas
  10. 2 tbsp chopped blithe flat-leaf parsley leaves
  11. 1/3 cup finely grated parmesan cheese baby rocket, to support

The instruction how to make Chicken and pea risotto

  1. Bring heap to the boil in a covered saucepan on top of higher than high heat. Reduce heat to low. Simmer until needed.
  2. Melt butter in a large, heavy-based saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. ensue rice. Cook, stirring, for 1 minute. Add wine. Simmer until shortened by half.
  3. Add 1/3 cup deposit to rice mixture. Cook, stirring, until addition has absorbed. Repeat gone long-lasting stock, 1/3 cup at a time, until liquid has absorbed and rice is tender.
  4. Meanwhile, heat oil in a frying pan. Cook chicken for 7 to 8 minutes each side or until browned and cooked through. Transfer to a plate. amass pancetta to pan. Cook for 3 minutes each side or until browned. Transfer to a plate. Thinly slice chicken. vis-u00d0u00b0-vis chop pancetta.
  5. disconcert whisk peas, pancetta, parsley and parmesan into risotto. Set aside, covered, for 2 minutes or until peas are tender. Season with salt and pepper. give support to topped afterward chicken and rocket.

Nutritions of Chicken and pea risotto

calories: 659.162 calories
fatContent: 20.7 grams fat
saturatedFatContent: 10.2 grams saturated fat
carbohydrateContent: 69.8 grams carbohydrates
proteinContent: 43.4 grams protein
cholesterolContent: 125 milligrams cholesterol
sodiumContent: 1725 milligrams sodium


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