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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Serve with garlic bread. This recipe also works well with turkey. Ingredients:
1 lb chicken breast |
1 shallot |
1 pinch saffron |
2/3 cup creme fraiche |
8 ounces peas |
1/2 onion, chopped |
2 cups chicken stock |
3 1/2 ounces butter |
2 ounces parmesan cheese |
10 ounces arborio rice |
salt & pepper |
Directions:
1. Cook peas in boiling salt water for 15 minutes.
2. Cut chicken into strips.
3. Saute chicken in butter for 3 minutes, then add chopped shallot and cook for 2 minutes.
4. Add 1/4 cup stock, creme fraiche and saffron, then leave to simmer for 5 minutes.
5. Add peas.
6. In a large pan, saute onions in butter, add rice and brown for a minute.
7. Add 3/4 cup stock, stir well, then add rest.
8. Once rice is cooked, add rest of butter, then cheese.
9. Serve.
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