Spring Pea and Roast Chicken Risotto

Recipe by Charles Lieberman

Another work-related recipe, this one intended to promote Chardonnay (as an accompaniment, not an ingredient)

Top Review by AmandaInOz

Excellent risotto! I halved the recipe and used 3 1/4 cups of stock. I left out the fresh dill, otherwise made exactly as stated. Yum! Thanks for posting. Made for PAC Spring 2008.

Ingredients Nutrition


  1. Melt half the butter over medium-high heat in a large skillet.
  2. Add the shallots and garlic and sauté a few minutes.
  3. Add the rice and stir until the grains of rice are coated with butter.
  4. Add the wine and simmer, stirring, until most of the wine is absorbed.
  5. Start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan.
  6. Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
  7. Stir in the chicken.
  8. Remove the risotto from the heat and stir in the Parmesan and the rest of the butter.
  9. Add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy.
  10. Add the peas and herbs, add salt and pepper to taste.

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