Spring Pea and Roast Chicken Risotto

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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