"A delicious and hearty one pan dinner. Juicy chicken thighs cooked to perfection with creamy, parmesan and pea risotto"
Chicken and Pea Risotto
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A Note from Feedfeed
Who says risotto has to be served only on special occasions? Try this very tasty chicken thigh recipe for a healthy meal any day of the week. The addition of peas gives just the right amount of sweetness to this creamy parmesan risotto with crispy chicken thighs.
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Prep time 10mins
Cook time 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 1 kilogram bone-in, skin-on chicken thighs
- 3 teasopon garlic and herb seasoning
- 2 teasopon crushed garlic
- 1/2 cup white wine
- 1 1/2 litre chicken stock
- 2 tablespoon olive oil
- 1 diced onion
- 1 cup heaped arborio rice
- 1 tablespoon butter
- 1/3 cup chopped parsley
- 2 teaspoons to taste (add one teaspoon to start and add more as needed) salt
- 1 teaspoon crushed black pepper
Method
Step 1
Season chicken with garlic and herb seasoning
Step 2
Heat a large skillet on medium to high heat and add the oil
Step 3
Brown the chicken in batches on either side until golden and remove from pan
Step 4
Place the chicken in a pre-heated oven on 180 Degrees Celsius and cook for a further 35-40 minutes until cooked through
Step 5
To the same pan, add butter and fry off the onions and garlic before adding in the arborio rice
Step 6
Make sure the rice is mixed well with the onions and garlic, ensuring the rice is properly coated
Step 7
Add the wine and cook on low, mixing often
Step 8
Once the liquid begins to absorb, add a cup of stock and continue cooking, stirring often. Patiently repeat the process, slowly adding 1 cup of stock at a time- about 40 minutes before adding the peas
Step 9
Repeat the process by adding more stock until the rice is cooked
Step 10
Stir through more butter, chopped parley, salt and pepper
Step 11
Add the cooked chicken to the pot, sprinkle with parmesan and enjoy