Chicken and Pea Risotto

with Goat's Cheese
Risotto, originally from Northern Italy, is made with Arborio rice which is more starchy than most long grain varieties.
821 Reviews
Cals 767 · Prot 56 · Carbs 83 · Fat 22
Family-Friendly
Try Hello Chef Now
30 min
Chicken and Pea Risotto with Goat's Cheese
Risotto, originally from Northern Italy, is made with Arborio rice which is more starchy than most long grain varieties.
821 Reviews
Cals 767 · Prot 56 · Carbs 83 · Fat 22
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Risotto
Chicken breast
300 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Water
700 ML
Chicken stock cube 4*5*9*15*
1 Piece
Parmesan 4*
30 Grams
Olive oil
1 Tbsp
Salted butter 4*
10 Grams
Salt
0.5 Tsp
Arborio rice
160 Grams
Green peas
100 Grams
Black pepper
0.5 Tsp
To serve
Fresh parsley
15 Grams
Soft goat cheese 4*
125 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and finely chop the shallots. Peel and mince the garlic. Boil the measured water and dissolve the stock cube in it. Grate the Parmesan. Chop the chicken into bite-sized pieces.
Fry

2 Fry

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil and the butter. Once hot, add the shallots with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic and arborio rice and cook for 1 min further, stirring to coat the grains in the oil.
Add

3 Add

Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'. If you run out of stock, add more water (see pro tip!).
Fry chicken

4 Fry chicken

Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the chicken pieces and cook for 5-7 min until cooked through.
Finish

5 Finish

Chop the parsley leaves. Once the risotto is cooked, add the green peas, chicken, grated Parmesan and half the chopped parsley. Warm through for 1 final min. Season well with pepper (and salt, if needed).
Serve

6 Serve

Slice or crumble the goats cheese. Divide the risotto among bowls and top with the goats cheese and any remaining parsley.
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