SPRING PEA AND ROAST CHICKEN RISOTTO

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Spring Pea and Roast Chicken Risotto image

Another work-related recipe, this one intended to promote Chardonnay (as an accompaniment, not an ingredient)

Provided by Charles Lieberman

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

6 tablespoons unsalted butter, softened
1/4 cup minced shallot
2 teaspoons minced garlic
2 cups arborio rice
1/2 cup dry white wine
6 -7 cups simmering chicken stock, homemade or low sodium canned
2 cups roast chicken, cut into chunks
2/3-2/3 cup freshly grated parmesan cheese
1 1/2 cups shelled fresh peas, briefly cooked
2 tablespoons fresh parsley, chopped fine (optional)
2 tablespoons chives, thinly sliced
1 tablespoon fresh dill, chopped fine
kosher salt (optional)
fresh ground black pepper (optional)

Steps:

  • Melt half the butter over medium-high heat in a large skillet.
  • Add the shallots and garlic and sauté a few minutes.
  • Add the rice and stir until the grains of rice are coated with butter.
  • Add the wine and simmer, stirring, until most of the wine is absorbed.
  • Start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan.
  • Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
  • Stir in the chicken.
  • Remove the risotto from the heat and stir in the Parmesan and the rest of the butter.
  • Add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy.
  • Add the peas and herbs, add salt and pepper to taste.

Nutrition Facts : Calories 790.4, Fat 27.1, SaturatedFat 15.2, Cholesterol 71.3, Sodium 778.9, Carbohydrate 103.4, Fiber 5.6, Sugar 9.3, Protein 25.5

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