Spring Pea and Roast Chicken Risotto

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

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 6  tablespoons unsalted butter, softened
• 1⁄4 cup  minced shallot
• 2  teaspoons  minced garlic
• 2  cups arborio rice
• 1⁄2 cup dry white wine
• 6 -7  cups  simmering  chicken stock, homemade or low sodium canned
• 2  cups  roast chicken, cut into chunks
• 2⁄3-2⁄3 cup  freshly grated parmesan cheese
• 1 1⁄2 cups  shelled fresh peas, briefly cooked
• 2  tablespoons fresh parsley, chopped fine (optional)
• 2  tablespoons chives, thinly sliced
• 1  tablespoon fresh dill, chopped fine
•  kosher salt (optional)
•  fresh ground black pepper (optional)

Directions

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.