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.
Cooking time: 30 min
Cals 777 · Prot 52 · Carbs 77 · Fat 25
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Chicken breast
300 Grams
1 Piece
Garlic cloves
2 Piece
700 ML
Chicken stock cube
1 Piece
30 Grams
Olive oil
1 Tbsp
Salted butter
10 Grams
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
125 Grams


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.
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
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!).
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. 
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). 
6 Serve
Slice or crumble the goats cheese. Divide the risotto among bowls and top with the goats cheese and any remaining parsley.
Tips for fussy eaters
Leave out the goat's cheese if they don't like it and top with extra Parmesan!
Pro tip
The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the liquid quantity accordingly.

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