Chicken & Pea Risotto
Ingredients
2 cups McCain Peas
800 grams chicken thighs (skin on bone on)
3 - 4 teaspoons rustic garlic and herb seasoning
2 teaspoons garlic crushed
Salt and pepper
½ cup white wine
4 - 6 cups chicken stock
Olive oil
1 onion diced
1 heaped cup Arborio rice
1 tablespoon butter
Parsley
½ cup grated Parmesan
Salt and pepper
Servings
4
Products we used
Directions
Prep Time: 5 minutes
Total Time: 1 hour
- Season chicken with garlic and herb seasoning
- Heat a large skillet, add oil and brown the chicken on either side until golden, remove from the pan
- Place chicken in a preheated oven on 180 degrees and cook for a further 35 - 40 minutes until cooked through
- To the same pan, add more butter and fry off the onions and garlic before adding in the arborio rice
- Make sure the rice is mixed well with the onions and garlic, ensuring the rice is properly coated
Add the wine and cook on low, mixing often - Once the liquid begins to absorb, add a cup of stock and continue cooking, stirring often. Patiently repeat the process, slowly adding 1 cup of stock at a time – about 40 minutes before adding the peas
- Repeat this process by adding more stock until the rice is firm and cooked
- Stir through butter, chopped parsley, salt and pepper
- Add the chicken to the pot , sprinkle with parmesan and enjoy
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Garden Peas #parmesan #chicken