Chicken Pea & Lemon Risotto

Recipe by Coasty
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the chicken stock in a separate pan on low heat.
  • Microwave the peas until cooked, set aside.
  • 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.
  • 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.
  • Add the white wine and cook for about 1 mnute. Add one ladle of stock at a time to the risotto stirring constantly.
  • Keep adding onel ladle of stock, stirring constantly as the rice absorbs it. Repeat this step until the rice is alsmost cooked.
  • Add the chicken into the risotto along with the peas. Add the lemon zest and lemon juice, stir through and turn the heat off.
  • Serve immediately.
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