Spring Pea and Roast Chicken Risotto
Elevate your dinner table with the creamy decadence of Spring Pea and Roast Chicken Risotto, a dish that perfectly balances comfort and freshness. This vibrant recipe pairs rich, velvety Arborio rice with the sweetness of blanched spring peas, delicate notes of lemon zest, and the savory depth of shredded roast chicken. Enhanced with Parmesan cheese and a splash of dry white wine, this risotto is cooked using the traditional stovetop method, creating a luscious texture with a hint of sophistication. Ideal for a quick yet elegant weeknight meal, this 30-minute recipe effortlessly serves four and sings with bright, seasonal flavors. Serve it warm, garnished with freshly chopped parsley and extra Parmesan for a touch of gourmet charm. Perfect for spring gatherings or any night you crave a luxurious twist on classic comfort food.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 pieces Garlic cloves
- 0.5 cups Dry white wine
- 5 cups Chicken broth
- 1 cup Fresh spring peas
- 2 cups Cooked and shredded roast chicken
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Lemon zest
Instructions
In a medium saucepan, warm the chicken broth over low heat. Keep it warm but not boiling during the cooking process.
In a large skillet or wide saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Finely chop the yellow onion and garlic. Add them to the pan and sauté for 2-3 minutes, until softened and fragrant.
Add the Arborio rice to the skillet. Stir constantly for 1-2 minutes to toast the grains lightly without browning.
Pour in the dry white wine and cook for 1-2 minutes, stirring, until most of the liquid has been absorbed.
Start adding the warm chicken broth, one ladleful (about 1/2 cup) at a time. Stir frequently and allow each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
Meanwhile, blanch the fresh spring peas in boiling water for 2 minutes, then drain and set aside.
Once the risotto is nearly done, stir in the shredded roast chicken, spring peas, and the remaining 1 tablespoon of butter. Cook for an additional 2-3 minutes until everything is heated through.
Turn off the heat and stir in the grated Parmesan cheese, chopped parsley, salt, black pepper, and lemon zest. Adjust seasoning if necessary.
Serve immediately, garnished with extra Parmesan and parsley if desired.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 5.0 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
