Chicken, White Wine And Pea Risotto Recipe

Name: Chicken, White Wine And Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 500 grams boneless chicken thighs with the skin on.; 2 Tablespoons of olive oil.; Knob of butter.; Rice:; 1 onion, finely chopped.; 1 leek, finely chopped.; 2 cloves of garlic, crushed.; 1 1/2 cups Arborio Rice; 1/2 cup white wine; 4 cups chicken stock - hot.; 1 1/2 cups peas, cooked and drained.; zest of one lemon.; small knob of butter.; 1/2 cup grated parmesan sheese.

Servings: persons

Chicken:
500 grams boneless chicken thighs with the skin on.
2 Tablespoons of olive oil.
Knob of butter.
Rice:
1 onion, finely chopped.
1 leek, finely chopped.
2 cloves of garlic, crushed.
1 1/2 cups Arborio Rice
1/2 cup white wine
4 cups chicken stock - hot.
1 1/2 cups peas, cooked and drained.
zest of one lemon.
small knob of butter.
1/2 cup grated parmesan sheese.

1
Cut the chicken into large bite sized pieces.
2
Heat the oil and butter in a saucepan and cook the chicken until golden and cooked through.
3
Remove from pan, drain on kitchen paper and keep warm.
4
Add onion, leek and garlic to same pan, season and cook until tender.
5
Add riace and stir one minute.
6
Add wine and stir until it has been absorbed.
7
Add hot stock a ladelfull at a time, stirring until each ladel has been absorbed before adding the next.
8
When rice is cooked after about 20 mins ssstir in the chicken along with any resting juices, the peas and lemon zest.
9
Cook for another 2 minutes.
10
Gently stir through the butter and cheese.
11
Season
12
To Serve:
13
Spoon risotto into individual dishes and scatter over extra parmesan

1072

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Chicken:, 500 grams boneless chicken thighs with the skin on., 2 Tablespoons of olive oil., Knob of butter., and more.

Yes, Chicken, White Wine And Pea 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.

That's it — enjoy your meal!

Chicken, White Wine And Pea Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions