There are almost infinite variations of Italy’s classic rice dish.
This creamy chicken risotto is rich with chicken bone broth and bright with lemon and fresh herbs. Just add a crisp green salad on the side for a complete meal.
Classic chicken and pea risotto
Serves 4
Ingredients
1 litre chicken stock
½ tsp salt
60g butter
1 Tbsp olive oil
6 boneless chicken thighs, diced into small pieces
1 leek, washed and finely sliced
2 cloves garlic, crushed
300g risotto rice
200g frozen peas
1 lemon, grated zest and juice
2 sprigs fresh mint, finely chopped
2 Tbsp Italian parsley, chopped
25g butter, extra
60g Parmesan, grated
Method
- Pour the chicken broth into a small saucepan, add the salt and heat to a gentle simmer.
- Melt the butter with the oil in a wide shallow pan.
- Add the sliced leek to the same pan and cook until soft. When it is almost cooked, add the garlic and cook with the leek for a couple of minutes.
- Add the pieces of chicken and cook for 5 minutes. Don’t let the chicken colour.
- Add the risotto rice to the pan and stir until the rice is well-coated with butter and oil. Continue cooking for 2-3 minutes until it is shiny and semi-translucent.
- Begin adding the chicken broth a ladle at a time, stirring gently between each addition until each ladleful has been almost absorbed by the rice.
- After 10 minutes cooking time, add the frozen peas and stir through. Continue cooking until the rice is tender and creamy, but the grains are still firm – about another 5-10 minutes depending on the type of risotto rice being used.
- Taste for seasoning and stir in the lemon juice and zest, chopped herbs, grated parmesan and the extra butter.
- Remove from the heat, cover and stand for 2 minutes to allow the flavours to blend. Serve immediately in shallow soup bowls with some extra Parmesan.