Chicken and Pea Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 boneless, skinless chicken breasts3 c homemade chicken stock (2 1 T chicken concentrate)2 c basmati rice2 c milk2 oz freshly grated Parmasean or other hard cheese2 c frozen peasSalt and pepper to taste (little needed)
Makes 8 good size servings (~1 1/2 c)
Cook rice as directed or using a rice cooker. If you are using stock, use stock in place of 3 c of the needed water (if chicken concentrate, you'll add it later).
While the rice is cooking, poach your chicken (see my Chicken 'n Dumplings recipe for detailed instructions if needed).
Once the chicken is done, shred/cut up the chicken into bite size pieces and add to a large, deep pan (e.g., boulliabase). Place the rice atop the chicken and stir to mix together. If you are using chicken concentrate, add the concentrate directly to the rice mixture and stir until dissolved in the warm rice.
Turn the heat to medium low and add the milk. Stir briefly to incorporate (using a rice paddle is most effective) and continue stirring every 2 to 3 minutes until milk has cooked down.
Add the cheese in batches and stir to avoid having clumps of cheese in the mixture. Taste and determine if pepper and/or salt is needed. Salt and pepper to taste.
Add peas and stir to combine. In 2-3 minutes, the peas will be heated through, and you're ready to serve.
This keeps well and is good cold or reheated for the next 2-3 days.
Number of Servings: 8
Recipe submitted by SparkPeople user SCHNOZZLES.
Cook rice as directed or using a rice cooker. If you are using stock, use stock in place of 3 c of the needed water (if chicken concentrate, you'll add it later).
While the rice is cooking, poach your chicken (see my Chicken 'n Dumplings recipe for detailed instructions if needed).
Once the chicken is done, shred/cut up the chicken into bite size pieces and add to a large, deep pan (e.g., boulliabase). Place the rice atop the chicken and stir to mix together. If you are using chicken concentrate, add the concentrate directly to the rice mixture and stir until dissolved in the warm rice.
Turn the heat to medium low and add the milk. Stir briefly to incorporate (using a rice paddle is most effective) and continue stirring every 2 to 3 minutes until milk has cooked down.
Add the cheese in batches and stir to avoid having clumps of cheese in the mixture. Taste and determine if pepper and/or salt is needed. Salt and pepper to taste.
Add peas and stir to combine. In 2-3 minutes, the peas will be heated through, and you're ready to serve.
This keeps well and is good cold or reheated for the next 2-3 days.
Number of Servings: 8
Recipe submitted by SparkPeople user SCHNOZZLES.
Nutritional Info Amount Per Serving
- Calories: 239.2
- Total Fat: 5.4 g
- Cholesterol: 47.4 mg
- Sodium: 370.2 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 1.7 g
- Protein: 23.8 g
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