Chicken & Pea Creamy Risotto
Ingredients
- 2L chicken stock
- 40g butter, chopped
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups arborio (risotto) rice
- 1 Tbsp fresh thyme leaves
- 1/3 cup dry white wine
- 3 (about 300g) chicken thigh fillets, cut into bite size pieces
- 3/4 cup frozen peas
- 1/2 cup parmesan, finely grated
- 1/2 cup Bulla Cooking Cream
- freshly ground black pepper, to taste
Cooking Directions
- Bring stock just to the boil in a medium saucepan. Reduce heat and hold at a gentle simmer.
- Heat butter and oil in a heavy-based large saucepan over medium heat, until butter is melted. Add onion and garlic, cook stirring, for 5 minutes or until soft and translucent but not coloured. Add rice and thyme. Continue cooking for 1 minute or until grains appear slightly glassy.
- Add wine to rice mixture and cook, stirring, until liquid is absorbed. Add a ladleful (about 125mL/1/2 cup) of simmering stock to rice and stir constantly with a wooden spoon until liquid is absorbed.
- Continue adding stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, continue for approximately 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is a creamy porridge like consistency.
- Stir through chicken and peas, continue to cook for 3-5 minutes or until chicken is cooked through.
- To finish risotto, stir through Parmesan cheese, Bulla Cooking Cream and freshly cracked black pepper. Serve immediately.
Ingredients
- 2L chicken stock
- 40g butter, chopped
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups arborio (risotto) rice
- 1 Tbsp fresh thyme leaves
- 1/3 cup dry white wine
- 3 (about 300g) chicken thigh fillets, cut into bite size pieces
- 3/4 cup frozen peas
- 1/2 cup parmesan, finely grated
- 1/2 cup Bulla Cooking Cream
- freshly ground black pepper, to taste