Chicken and Pea Rissotto
Aug
LUNCH/DINNER
Chicken and Pea Rissotto
- 300 gr Cooked Chicken
- 450 gr Brown Short-Grain Rice
- 1 Onion
- 1 stick Celery
- 210 gr Peas
- 60 gr Parmesan Cheese
- 40 gr Butter
- 1,125 lt Chicken Stock
- 150 ml White wine or vermouth
- Black pepper Optional
- Salt Optional
Tips/Notes
Tips/NotesBASE FOR OTHER RECIPES
Vegetarian Options.
Vegetarian risotto of peas and beans.
Vegetarian barley risotto and asparagus.
Vegan barley risotto with beans and pine nuts.
METHOD
1. Gently melt thalf the butter in a heavy bottom pan, add onion and celery very finely chopped and fry for about 10 minutes until soft but not browned.
2. Add rice and stir coating the grains in the onion and celery mixture. Add the white wine or vermouth if using and stir gently until completely absorbed. Add half of the stock and stir well. Let the rice absorb all the liquid stirring occasionally, then add another quarter of the stock and stir occasionally.
3. Stir in the shredded chicken and continue to add ladlefuls of stock until the rice is al dente – soft outside with a slight bite in the inside. This should take approximately 25-30 minutes but depends on the type of rice Stir in the peas, salt and black pepper if using and the remaining butter once the rice is cooked and off the hob. Put the lid on and let rest for 3 minutes. Serve with grated parmesan.
VARIANTS
Try Barley instead of brown rice – recipe not written yet
Asparagus and chicken brown rice risotto
Broad bean “speltoto”
Green bean pearl barley risotto