Craving something creamy, rich and yet super easy to whip up for dinner? Then my Chicken and Peas Risotto is just what you need. It is comfort food at its best. Risotto is typically made using arborio rice. The only types of rice I previously knew were the Basmati and Jasmine varieties. And the first time I tasted a risotto, I was like ‘Wow there is so much cheese in this rice’ because it was so creamy!
Thats the trick Arborio rice plays on you, you don’t need cheese to make this risotto creamy. The rice does it for you. Just add enough amounts of chicken or vegetable stock to the risotto and voila, you’ll have a super creamy rich risotto.
Creamy arborio rice is a short grained rice with high starch and protein contents. This makes the risotto sticky and super delicious.
You can use any veggies that you like but I typically tend to keep things very simple. Italian dishes don’t need heaps of ingredients, just a few high quality ingredients are enough. Use good quality chicken breast pieces, and some really good chicken or vegetable stock. There is of course no shame in using stock cubes, they work perfectly well in this recipe.
Instead of peas, you could use sweetcorn kernels too. Chicken and sweetcorn go well together and in a risotto setting everything tastes better.
I always serve my risotto with fairy dust of Parmesan cheese. If you don’t have any then, shavings of Grano Padano or Pecorino cheese would also work perfectly well.
Try this Chicken and Peas risotto recipe and let me know how you get on with it, it is really filling and is a definite belly (and soul) warmer