Chicken Risotto with Parmesan and Peas
Prepare your ingredients before you begin.
1
Cook chunks of chicken in olive oil until golden brown and no longer pink in the center. Remove to a plate and tent with foil to keep warm.
2
Cook shallot & garlic in olive oil until soft. Add arborio rice and toast for 1-2 minutes. Pour in wine and cook, stirring frequently, until absorbed.
3
Add chicken stock 1 cup at a time, letting each one fully absorb before adding the next. Add the last cup 1/4 cup at a time. Stir very frequently.
4
Stir in butter & Parmesan cheese until blended. Mix in chicken and peas and cook another minute or two to warm through. Top with almonds, if desired.
5
Full recipe with detailed instructions is linked below. Or visit DeliciousLittleBites.com and search for “risotto.”
6
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