Creamy Chicken and Pea Risotto - My Gorgeous Recipes (2024)

Creamy Chicken and Pea Risotto, one of my favourite Italian dishes that can be served in under 30 minutes. Comforting, delicious, this is one of those dinner recipes that the whole family can enjoy. Quick and easy to make, and healthy too, this chicken risotto makes a fantastic midweek meal with very little money.

Risotto sounds like a posh word, but it's just a lovely Italian dish that sums up what homemade comfort food is all about. And with such an amazing combo of chicken peas and rice you can never go wrong. You cook the rice slowly on a low heat so that it can become creamy and have the perfect texture. Whether you add alcohol or not, this homemade risotto tastes amazing every single time.

And that's what makes this dish so delicious, it's not one to be rushes, just add the stock and done. Its creamy texture can only be achieved by slowly adding the stock so that the rice grain cooks perfectly well.

Otherwise we just get a rice dish that is not risotto. In texture, risotto is pretty similar to our Romanian Pilaf, with the big difference being that the cooking technique is pretty different.

Risotto is so versatile, it can be made with endless ingredients to cater for all sorts of tastes and lifestyles. My Creamy Mushroom Risotto with Parmesan is vegetarian, but you can make risotto vegan or pescatarian too.

Ingredients needed to make creamy chicken and pea risotto

• Arborio rice - a must for risotto, as this rice becomes creamy, while still holds its shape well
• chicken stock - or any other stock/broth of your choice
• onion - it can be either yellow or red onion, or shallots
• olive oil - or any other oil of your choice
• a knob of butter - it adds a subtle flavour to the risotto
• frozen peas - cooked before adding them to the risotto
• chicken breast - or other chicken pieces, cut into cubes
• salt & black pepper
• grated parmesan cheese
• lemon juice
• fresh parsley - to garnish

Step-by-step photos and instructions

We do need to stir continuously, to make sure the rice cooks properly, and we get the creamy texture a good risotto should have.

• First, we need need to cook the chicken: season it well with salt and pepper, add to a pan with oil, and fry gently until cooked through.
• Set aside, then add the butter and chopped onion to the same pan, and cook until it softens

• Then add the rice, and stir for one minute, so that the rice becomes translucent.
• Add the chicken stock, one ladleful at the time, stirring well until all the liquid evaporates before adding more stock.

• Once it's all cooked, add the chicken, cooked peas, parmesan, season with salt and pepper, and serve immediately.

Expert tips

Stirring the risotto constantly is a must in order to achieve the creamy consistency a risotto is known for, otherwise the rice will stick to the pan, and it will be rather lumpy.

I did not use white wine to make this risotto, but if you wish to add some, do so after you added the rice. Leave the alcohol to evaporate completely, before starting to add the broth.

Recipe FAQs

Other rice recipes

Cheesy Chicken Rice Broccoli Casserole

Scallop Mushroom Risotto

Mushroom Risotto

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