Chicken, pea & brie risotto
28 min·Italian
Chicken, pea & brie risotto
Ingredients
- 2 tbsp olive oil
- 300g chicken breast fillet or thigh fillet, sliced
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 1/2 cups arborio rice
- 6 cups hot chicken stock
- 1 cup frozen peas
- 125g brie, chopped
- 1/2 cup grated parmesan cheese
- 2 tbsp sage leaves, chopped
- Rocket salad, to serve
Instructions
4 steps
- 1
Heat half the oil in a large frying pan on medium. Cook chicken in two batches for 3-4 mins until browned. Transfer to a plate.
4 min - 2
Heat remaining oil in same pan. Saute onion and garlic for 1-2 mins, until tender. Add rice, cook, stirring for 1 min.
2 min - 3
Add hot stock to rice, 1 cup at a time, stirring, until all liquid has been absorbed and rice is tender (about 20 mins).
20 min - 4
Stir in chicken and peas and cook for a further 2 mins. Remove from heat and mix through brie and parmesan until risotto is creamy and cheese has melted. Blend in sage and season to taste. Serve with rocket salad.
2 min
Progress
0 / 4 steps