Roast chicken and pea risotto

This rich risotto incorporates the classic flavour combination of thyme, white wine and chicken – with a sprinkling of parmesan, of course. You could serve it as a starter, though you'd be forgiven for wanting to make the most of it as a main.

Serves: 4

Preparation time: 10

Cooking time: 40


2 tablespoons olive oil
2 (with skin on and bone in) chicken breasts
Salt and black pepper
1 finely chopped onion
1 crushed garlic clove
350g arborio rice
200ml white wine
1 litre chicken stock
1 tablespoon thyme leaves
200g frozen peas
2 tablespoon grated parmesan
To garnish: shavings of parmesan


Preheat oven to 200˚C.

Rub 1 tbsp olive oil over the chicken breasts and season well. Place in a roasting dish in the oven for about 35 minutes or until the chicken is cooked through.

Heat 1 tbsp olive oil in a large saucepan and cook the onion and garlic for 5 minutes. Stir in the rice and cook for another minute until it starts to look transparent. Pour in the wine and stir constantly until all the liquid has been absorbed. Add 1 cup of stock and simmer, stirring all the time until the liquid has been absorbed. Repeat this step with the remaining stock until the rice is tender.

Cut the chicken breasts into 2cm cubes. Stir the chicken, thyme and peas through the rice and then cook for 2 minutes or until the chicken is warmed through. Add the grated parmesan and season well, then remove from the heat. Cover with a lid and leave to stand for 2 minutes.

Serve with extra parmesan shavings.

Recipe courtesy of Le Creuset.

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