Ingredients
Method
- Start by seasoning the chicken breasts with salt and pepper.
- In a large skillet or saucepan, heat olive oil over medium heat.
- Once hot, add the finely chopped onions. Sauté them until translucent.
- Add the minced garlic and sauté for another minute.
- Push the onion and garlic to the side, place the chicken breasts in the pan.
- Cook the chicken breasts for about 5-7 minutes on each side until golden brown.
- Remove the chicken and set it aside. Once cooled, shred it into bite-sized pieces.
- In the same skillet, add the Arborio rice. Stir to coat with the olive oil.
- Pour in the chicken broth, one cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next cup.
- Halfway through, add the shredded chicken and peas.
- Continue cooking until the rice is tender and has a creamy consistency.
- Remove from heat and stir in the grated Parmesan cheese and butter.
- Garnish with freshly chopped parsley.
Notes
1. Always use Arborio rice for risotto as it has the right starch content.
2. Maintain a constant stirring to avoid the rice from sticking and to achieve a creamy texture.
3. Adjust seasoning as per your taste.
4. You can add other veggies like bell peppers or mushrooms for a twist.
2. Maintain a constant stirring to avoid the rice from sticking and to achieve a creamy texture.
3. Adjust seasoning as per your taste.
4. You can add other veggies like bell peppers or mushrooms for a twist.