Name: Pea, Broad Bean & Rocket Risotto with Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 cloves of garlic, minced; 1 cup Arborio rice; 1/2 cup dry white wine; 4 cups chicken or vegetable broth; 1 cup frozen peas; 1 cup frozen broad beans; 2 cups rocket (arugula), roughly chopped; 2 chicken breasts, cooked and diced; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste

How To Make Pea, Broad Bean & Rocket Risotto with Chicken

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1 cup Arborio rice
1/2 cup dry white wine
4 cups chicken or vegetable broth
1 cup frozen peas
1 cup frozen broad beans
2 cups rocket (arugula), roughly chopped
2 chicken breasts, cooked and diced
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Instructions

Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook until softened.
Add the Arborio rice and cook, stirring constantly, for 2 minutes.
Pour in the white wine and cook until it has evaporated.
Gradually add the broth, one ladleful at a time, stirring constantly, until the rice is cooked al dente and creamy.
Stir in the peas, broad beans, rocket, and diced chicken. Cook for another 2-3 minutes, until heated through.
Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
Serve hot and enjoy!