Chicken and Pea Rissotto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 qt. reduced-sodium chicken broth
1 T. olive oil
four 6 -oz boneless chicken breasts
salt and pepper to taste
2 T. unsalted butter
1 med. onion, chopped
1/2 cup (diced 1/2 inch) red bell pepper
1 1/2 cups arborio rice (for Rissotto)
1/2 cup dry sherry (for flavor, the alcohol will cook out)
1 cup frozen peas, defrosted
1/2 c. Parmesan cheese grated
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Directions: |
Directions:1. Bring broth and one cup of water to a boil in a pan. Reduce the heat to low and keep warm while making the risotto.
2. Heat the oil in a skillet over medium high heat. Cut the chicken into bite sized pieces. Add the chicken to the pan and salt and pepper. Cook only until it has lost it's pink color about 4-5 minutes. It will cook more later. Remove from pan and do not save the juices.
3. Add the butter to the same pan and melt. Add the onion and red pepper and cook stirring often until the vegetables soften. This will take about 3 minutes. Add the Risotto rice and continue to stir it for about 2 minutes - do not brown it. Add the sherry and cook until it almost evaporates, about 1 minute.
4. Add 1 cup of broth at a time until the rice almost absorbs the liquid. Continue to add broth, 1 cup at a time until the rice is cooked. Keep stirring - this is the real work of risotto. Adding all the broth should take about 25 minutes.
5. Add the chicken and the peas and continue to cook about 5 more minutes. Once the chicken is fully cooked, off the heat and add the Parmesan cheese.
6. Spoon into bowls or pasta plates and serve IMMEDIATELY. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 servings |
Preparation
Time: |
Preparation
Time:45 minutes to an hour |
Personal
Notes: |
Personal
Notes: Good recipe for having guests over if everyone is in the kitchen together. Have a guest stir while you are finishing other things.
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