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Marko’s Chicken & Pea Risotto

/ Health & Fitness

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

20g butter

black pepper



  1. Heat oil in large pan, add onion and garlic and fry for about 2-3 minutes
  2. Add rice to pan and stir for about 30-40 seconds till the oil has coated the grains of rice.
  3. 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.
  4. 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.

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