Chicken Risotto with Parmesan and Peas
Prepare your ingredients before you begin.
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.
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.
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.
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.
Full recipe with detailed instructions is linked below. Or visit and search for “risotto.”
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