Chicken & Pea Risotto

Chicken & Pea Risotto


2 cups McCain Peas

800 grams chicken thighs (skin on bone on)

3 - 4 teaspoons rustic garlic and herb seasoning 

2 teaspoons garlic crushed 

Salt and pepper 

½ cup white wine 

4 - 6 cups chicken stock 

Olive oil 

1 onion diced 

1 heaped cup Arborio rice 

1 tablespoon butter 


½ cup grated Parmesan 

Salt and pepper




Prep Time: 5 minutes
Total Time: 1 hour

  1. Season chicken with garlic and herb seasoning
  2. Heat a large skillet, add oil and brown the chicken on either side until golden, remove from the pan
  3. Place chicken in a preheated oven on 180 degrees and cook for a further 35 - 40 minutes until cooked through
  4. To the same pan, add more butter and fry off the onions and garlic before adding in the arborio rice
  5. Make sure the rice is mixed well with the onions and garlic, ensuring the rice is properly coated
    Add the wine and cook on low, mixing often
  6. Once the liquid begins to absorb, add a cup of stock and continue cooking, stirring often. Patiently repeat the process, slowly adding 1 cup of stock at a time – about 40 minutes before adding the peas
  7. Repeat this process by adding more stock until the rice is firm and cooked
  8. Stir through butter, chopped parsley, salt and pepper
  9. Add the chicken to the pot , sprinkle with parmesan and enjoy

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Garden Peas #parmesan #chicken