Rich Chicken and Peas Risotto

This is great risotto recipe. It is different than others because you don’t need chicken stock for it. There is also like in Bolognese pasta recipe, lots of hidden vegetables, so it is really healthy. If you put vegetables in a blender, preparation time is reduced to 5-10 min. You can also use chicken leftovers for this recipe.

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Rich Chicken and Peas Risotto

Prep Time

20 min

Cook Time

30 min

Servings

people

Ingredients

• 200 g rice
• 200 g chicken breasts
• 200 g peas (frozen)
• 1 onion
• 2 cloves of garlic
• 2 stalks of celery
• 2 carrots
• 600 ml boiling water
• 3 tablespoons of olive oil
• 1 teaspoon of turmeric powder (optional)
• 25 g butter
• parsley
• salt
• pepper

Prep Time 20 min Cook Time 30 min Servings people Ingredients 200 g rice 200 g chicken breasts 200 g peas (frozen) 1 onion 2 cloves of garlic 2 stalks of celery 2 carrots 600 ml boiling water 3 tablespoons of olive oil 1 teaspoon of turmeric powder (optional) 25 g butter parsley salt pepper

Instructions

1. Place a large pan over medium heat. Coat pan with oil. Then add onions, carrot, celery and season it with a salt. Cook it for 15 min.
2. Add chicken breasts and stir it for 5 minutes.
3. Then add garlic and rice and stir it for 1 minute.
4. Pour boiling water and stir it.
5. Also add ground red pepper and turmeric powder (optional).
6. After 10 minutes add frozen peas and stir it untill rice is cooked.
7. Add salt (if needed) and pepper. At the end add some parsley and butter.

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