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Risotto With Chicken And Peas Recipe

Ingredients

How to make it

  • Bake chicken breasts at 300 degrees for about 40 minutes. Leave skin on. Season with salt, pepper, and olive oil before baking.
  • Reserve the liquid at the bottom of the pan. When the chicken is cool, take off the skin and dice up the meat.
  • Combine chicken stock and chicken broth concentrate into a large pot and warm covered. Do not let it boil.
  • In a frying pan, melt one tablespoon of butter and saute mushrooms with a little bit of salt for five minutes. Cover and let sit over medium low heat for 2 minutes. When the mushrooms are tender, add diced chicken and peas. Season with salt and pepper. Re-cover and keep warm over low heat.
  • Combine left over liquid from cooking chicken and a tablespoon of extra virgin olive oil to a deep saute pan. Add onions and cook over medium until translucent. Add arborio rice and cook for 3 minutes without broth, stirring continuously.
  • Add 1 ladle full of hot broth, stir. As soon as the rice absorbs most of the liquid, add another ladle full. Continue this for 14 minutes (from the first ladle). Judge when to add more stock by when the wooden spoon starts to pick up the rice from the bottom of the pan. After 14 minutes, taste the rice and if it is cooked (but a little al dente) then turn off the heat and incorporate 1 tablespoon of butter. Add handful of parmesan cheese and stir.
  • Plate the risotto and spoon the chicken, mushroom, and pea mixture over the top. Sprinkle with some parmesan and serve!

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The Cook

AAGC Piermont, NY

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