Keep frozen peas in the freezer for a variety of meals, including this delicious Chicken and pea risotto.
Ingredients
- 4 cups Massel chicken style liquid stock
- 50g butter
- 1 medium brown onion, finely chopped
- 1 1/2 cups arborio rice
- 1/4 cup dry white wine
- 1 tablespoon olive oil
- 2 (500g) Steggles chicken breast fillets
- 4 slices pancetta
- 1 cup frozen peas
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1/3 cup finely grated parmesan cheese baby rocket, to serve
Method
- Step 1Bring stock to the boil in a covered saucepan over high heat. Reduce heat to low. Simmer until needed.
- Step 2Melt butter in a large, heavy-based saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Simmer until reduced by half.
- Step 3Add 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until liquid has absorbed and rice is tender.
- Step 4Meanwhile, heat oil in a frying pan. Cook chicken for 7 to 8 minutes each side or until browned and cooked through. Transfer to a plate. Add pancetta to pan. Cook for 3 minutes each side or until browned. Transfer to a plate. Thinly slice chicken. Roughly chop pancetta.
- Step 5Stir peas, pancetta, parsley and parmesan into risotto. Set aside, covered, for 2 minutes or until peas are tender. Season with salt and pepper. Serve topped with chicken and rocket.
Nutrition
2758 kj
Energy
20.7g
Fat Total
10.2g
Saturated Fat
3.4g
Fibre
43.4g
Protein
125mg
Cholesterol
1725mg
Sodium
69.8g
Carbs (total)
Notes
You could use 1 leek, trimmed, halved, washed, chopped, instead of onion.
Adding more than 1/3 cup stock at a time will make the risotto cook too quickly, and the rice will not be tender.
Super saver: Use 3 middle bacon rashers, trimmed and chopped, instead of pancetta and save around $2.47 in total.
Look for packets of peas with loose peas and avoid those that are icy with frozen clumps. This can be an indication of freezer burn or re-freezing, which can affect flavour.
Where possible add peas towards the end of cooking time to prevent them becoming too soft and losing their bright green colour.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas