Roast Chicken & Pea Risotto Recipe

Preheat oven to 400°F (200°C). Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 5 minutes on each side, until browned. Transfer the skillet to the preheated oven and roast for 15-20 minutes, until the chicken is cooked through. Let it rest for a few minutes, then slice into strips.

In a large saucepan, heat the remaining olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Add the Arborio rice to the saucepan and cook, stirring constantly, for 2 minutes. Pour in the white wine and cook until it is absorbed.

Gradually add the chicken broth, about 1 cup at a time, stirring continuously and allowing each addition to be absorbed before adding more. Cook for about 20 minutes, until the rice is al dente and creamy.

Stir in the frozen peas and cooked chicken strips. Cook for another 2-3 minutes, until the peas are heated through.

Remove the risotto from heat and stir in the grated Parmesan cheese and butter until melted and creamy.

Serve the roast chicken and pea risotto hot, garnished with fresh basil.