Chicken Pea And Corn 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 the grains with the onion and garlic mixture. Cook for a few minutes until the rice is lightly toasted.
• STEP 4.Pour in white wine and cook until it is absorbed by the rice. Gradually add chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
• STEP 5.Continue adding the broth and stirring until the rice is cooked al dente, about 20 minutes. Stir in frozen peas and corn kernels during the last 5 minutes of cooking.
• STEP 6.Remove the pan from heat and stir in grated Parmesan cheese and butter. Season with salt and pepper to taste.
• STEP 7.Let the risotto rest for a few minutes before serving. Garnish with fresh parsley and additional Parmesan cheese, if desired.
• STEP 8.Serve the Chicken Pea and Corn Risotto hot and enjoy!

Cooking Tips

• Use Arborio rice for the best results, as it has a high starch content that creates a creamy texture.
• Make sure to stir the risotto constantly to prevent it from sticking to the pan and to evenly distribute the flavors.
• Feel free to add other vegetables or herbs of your choice to customize the dish to your liking.

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 it in a saucepan over medium-low heat, stirring occasionally.
• Serve the risotto as a main course or as a side dish with grilled chicken or roasted vegetables.