Spring Pea and Roast Chicken Risotto

Submitted by Charles Lieberman

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

 

• Ready In: 1hr
• Ingredients: 14
• 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.

Reviews

[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.

 

[ElaineAnn]

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.