Chicken Pea & Lemon Risotto – a delicious recipe with red onion, olive oil, arborio rice, white wine, garlic, chicken fillets. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat the chicken stock in a separate pan on low heat.
2
Microwave the peas until cooked, set aside.
3
Heat another large skillet pan with oil. Add the sliced chicken and cook on low heat for 30 seconds on each side. Remove the chicken and place in a bowl until later.
4
Add remaining oil to skillet and add the onions and garlic. Add the rice and stir constantly coating the rice with the oilm, onion and garlic.
5
Add the white wine and cook for about 1 mnute. Add one ladle of stock at a time to the risotto stirring constantly.
6
Keep adding onel ladle of stock, stirring constantly as the rice absorbs it. Repeat this step until the rice is alsmost cooked.
7
Add the chicken into the risotto along with the peas. Add the lemon zest and lemon juice, stir through and turn the heat off.
8
Serve immediately.
655
kcal
Calories
17
g
Fat
43
g
Carbs
78
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup sliced red onion, 2 tablespoons olive oil, 1 cup arborio rice, 1/4 cup white wine, and more.
Yes, Chicken Pea & Lemon Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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