risotto with peas & chicken

risotto is perfect for cold winter weeknights when all i want is a deliciously simple comforting bowl of pasta that's not spaghetti and meatballs. it's a perfectly creamy one pot meal with endless combinations. once you master the art of making risotto - which isn't difficult at all, the key is keeping an eye on the pot and making sure the rice doesn't burn - it's the perfect vehicle to transform leftovers from earlier in the week into something new and exciting. while i sometimes have ingredients specifically set aside for risotto, most of the time, it's made from leftovers and pantry staples.

not a fan of the peas & chicken combo? try one of these other risottos: tomato basil,  portobello, vanilla strawberry & vanilla peach, three cheese, bacon, peas, & leeks, tomato & corn, gruyere, or baby tomato and spinach.

have leftover risotto? make risotto cakes or stuff a portobello cap for something different.

 

risotto with peas & chicken

45 minutes, two main course servings

4 tablespoons unsalted butter
few tablespoons olive oil
1 onion, finely diced
1 cup arborio rice
4 cups vegetable or chicken stock
1 cup frozen or fresh peas

about 1 cup cooked chicken, diced into bite sized pieces

1 cup parmesan cheese

1. bring the stock to a simmer in a saucepan and keep hot.
2. in a large saute pan or dutch oven, heat the butter and oil over low heat. saute the onions for a few minutes, until almost translucent.
3. add the arborio rice and cook, stirring frequently, until the rice is toasted, about three minutes.
4. add about one cup of the hot stock to the rice and mix to coat. cook for a few minutes, stirring occasionally, until most of the liquid has been absorbed. continue adding about a cup of stock and cooking the rice until all of the stock has been added.
5. mix in the peas, cooked chicken, and parmesan cheese. season with salt and pepper and serve.