Chicken Pea & Lemon Risotto

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Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a low fat tasty risotto, serves 4 as an entree or add a salad for a complete meal.

Ingredients Nutrition

Directions

  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.
Most Helpful

4 5

We used extra lemon so that we wouldn't waste any and it came out too lemony.