Chicken, Pea And Gorgonzola Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through.
• STEP 2.Remove the chicken from the pan and set aside. In the same pan, add diced onion and garlic. Cook until the onion is translucent.
• STEP 3.Add Arborio rice to the pan and stir to coat in the onion and garlic mixture. Cook for 1-2 minutes.
• STEP 4.Gradually add chicken broth to the pan, stirring constantly until the liquid is absorbed. Repeat this process until the rice is cooked and creamy.
• STEP 5.Stir in frozen peas, cooked chicken, and crumbled gorgonzola cheese. Cook for an additional 2-3 minutes until the peas are heated through and the cheese is melted.
• STEP 6.Season with salt and pepper to taste. Serve the risotto hot, garnished with fresh parsley and extra gorgonzola cheese if desired.

Cooking Tips

• Make sure to use Arborio rice for the best texture and creaminess in the risotto.
• You can substitute the chicken with cooked shrimp or mushrooms for a vegetarian version.
• For a richer flavor, you can add a splash of white wine to the risotto before adding the chicken broth.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of chicken broth or water to the risotto and heat in a saucepan over medium heat until warmed through.
• Serve the risotto as a main dish with a side salad or as a side dish with grilled chicken or steak.