Elitetwig's Chicken Pea Risotto |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is an adapted version of a recipe from one of my many recipe books. The actual recipe calls for pearl barley, but as I didn't have any I used arborio rice. Ingredients:
1 tablespoon oil |
500 g chicken breasts, strips |
3 cups chicken stock |
2 cups vegetable stock |
1 red onion, finely chopped |
1 garlic clove, crushed |
2 spring onions, chopped |
3/4 cup arborio rice or 3/4 cup pearl barley |
1/2 cup frozen peas |
1/3 cup white wine, any |
Directions:
1. Cook Chicken until lightly brown, set aside cover and keep warm.
2. Combine both Stocks and bring to boil, then simmer covered.
3. Fry off onions and garlic until soft, sitir in rice/barley.
4. Add wine stir occasionly, until all evaporated.
5. Stir in 1/2 cup at a time the stock until each 1/2 is fully absorbed before adding next.
6. Continue adding stock in 1/2 cups until absorbed.
7. Once last 1/2 cup has been added, add peas and chicken. Once all lquid absorbed serve.
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