Pea Risotto with Roast Chicken
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Recipe serves 6
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Preparation Time
5 min
- Cooking Time
30 min
Ingredients
- 1tbsp Knorr Reduced Salt Vegetable Granules
- 3tbsps olive oil
- 2 shallots, chopped (100g)
- 400g risotto rice
- 75ml dry white wine
- 1l boiling water
- 6 handfuls frozen peas, thawed (200g)
- 50g grated Parmesan cheese (optional)
- 25g butter, cubed (optional)
- 1 freshly roasted chicken
- Parsley sprigs
Method
- First make your vegetable stock by dissolving the Knorr Reduced Salt Vegetable Granules in 1 litre of boiling water, stirring until thoroughly dissolved.
- Pour the stock into a pan and bring to a gentle simmer.
- Heat the olive oil in a casserole dish or a large, heavy saucepan.
- Add in the chopped shallot and fry, stirring, for 3–4 minutes over a low heat until softened and fragrant but without colouring.
- Mix in the risotto rice, stirring well to coat it in the olive oil.
- Pour in the white wine, bring to the boil and cook stirring for 2 minutes to reduce the wine and so remove the acidity.
- Add in a ladleful of the simmering stock. Work the rice with a wooden spoon or heatproof spatula, stirring it, until the stock has been absorbed. Adding the stock gradually and stirring the rice as it cooks helps it cook evenly and also helps create a creamy-textured risotto as it releases the starch from the rice.
- Repeat the process of adding more stock and cooking it, working the rice until all the stock has been used and the rice is tender; this should take around 16–18 minutes.
- Squeeze the thawed peas to get rid of any excess moisture and add them to the risotto, mixing them in. Cook the risotto gently for a few minutes more, stirring.
- Add in the grated Parmesan and the cubed butter, stir in well, and set aside so that the Parmesan and butter melt into the risotto, enriching it and giving it a creamy texture.
- Meanwhile, carve the roast chicken into drumsticks, thighs and chunks of breast fillet.
- Spoon the pea risotto into a large, warm serving dish. Top with the chicken portions and pour over the roasting juices from the chicken. Garnish with parsley and serve at once.
