Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spring Pea and Roast Chicken Risotto Recipe
    Lost? Site Map

    Spring Pea and Roast Chicken Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Charles Lieberman's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt half the butter over medium-high heat in a large skillet.
    2. 2
      Add the shallots and garlic and sauté a few minutes.
    3. 3
      Add the rice and stir until the grains of rice are coated with butter.
    4. 4
      Add the wine and simmer, stirring, until most of the wine is absorbed.
    5. 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. 6
      Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
    7. 7
      Stir in the chicken.
    8. 8
      Remove the risotto from the heat and stir in the Parmesan and the rest of the butter.
    9. 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. 10
      Add the peas and herbs, add salt and pepper to taste.

    Ratings & Reviews:

    • on April 17, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2007

      55

      I cut the recipe in half but heated the full amount of stock to add (I did use about 4 1/2 cups to cook the rice to the right consistency). With the addition of the chicken and peas this was a complete meal-in-one. I love risotto, and this one is exceptionally good! Made for PAC Spring 2007.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Spring Pea and Roast Chicken Risotto

    Serving Size: 1 (398 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 790.4
     
    Calories from Fat 244
    30%
    Total Fat 27.1 g
    41%
    Saturated Fat 15.1 g
    75%
    Cholesterol 71.2 mg
    23%
    Sodium 778.8 mg
    32%
    Total Carbohydrate 103.3 g
    34%
    Dietary Fiber 5.6 g
    22%
    Sugars 9.2 g
    37%
    Protein 25.5 g
    51%

    The following items or measurements are not included:

    chicken

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites