Fresh Pea and Chicken Risotto

Midday Sponsored
Fresh Pea and Chicken Risotto
6 TB unsalted butter (divided)
¼ cup minced shallots
2 cloves minced garlic
2 cups Arborio rice
½ cup dry white wine (optional)
6-7 cups simmering chicken stock, low sodium
2 cups cooked chicken
2/3  cup freshly grated parmesan cheese
1 ½  cups shelled fresh peas, cooked (frozen peas are fine too)
2 TB finely chopped fresh parsley
2 TB chopped fresh chives
1 TB chopped fresh dill
Kosher salt and freshly ground black pepper
Melt 3 tablespoons of butter over medium heat in a large skillet. Add shallots and garlic: sauté a few minutes. Add rice and stir until coated with butter. Add wine and simmer, stirring until most of the wine is absorbed. Add the chicken stock, about one cup at a time, only adding more stock when it has been absorbed into the rice. Continue stirring and adding stock until the rice is cooked “al dente”, about 25 minutes. Stir in the chicken. Remove risotto from heat and stir in 3 TB of butter and the parmesan. Add a little of the stock  to make it a bit soupy. Add peas and herbs. Season to taste with salt and pepper.  Serves 4-6
Todd and Sheri Hall from Duerden’s Appliance and Mattress joined Midday with the above recipe for Fresh Pea and Chicken Risotto. Duerden’s helped enhance the Good4Utah Kitchen by installing Wolf cooking appliances. For this recipe, the Halls recommend using the Wolf Gas Rangetop.  

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