Fancy a home-made Chicken & Pea Risotto – well here’s a great one to try from Magna Vitae’s resident nutrition king Marko Humphries. It serves four and you get two of those vital five-a-day essentials!
Chicken & Pea Risotto
2 tbsp Olive Oil
1 Onion, chopped
2 Garlic cloves, chopped
250g Risotto or Arborio rice
100ml of white wine or water
1 litre chicken stock (1 cube)
250g cooked chicken cut in small pieces
200g frozen peas
50-75g Italian hard cheese finely grated
- Heat oil in large pan, add onion and garlic and fry for about 2-3 minutes
- Add rice to pan and stir for about 30-40 seconds till the oil has coated the grains of rice.
- Pour in half the water (or wine if using it) and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stir well. Reduce heat, simmer, uncovered for about 8-10 minutes, stir frequently until the rice is almost tender and the risotto appears creamy.
- Stir in the remaining water (or white wine), chicken, frozen peas and continue to cook, stir constantly for 4-5 minutes, or until the chicken and peas heated through and the rice is tender with a slight bite. Remove from heat, stir in butter and/or cheese, season, cover for 5 minutes.