Chicken Pea and Parmesan Risotto served with Beans, Broccoli and Sugar Snaps.

Chicken Pea and Parmesan Risotto served with Beans, Broccoli and Sugar Snaps.

Sue Prichard

A family favourite.  Tasty and filling. Serves 4-6 people

400g chicken breast

  • 2 cups Arborio Rice
  • 2 cups frozen peas
  • 30g parmesan cheese
  • 1 litre chicken stock
  • Steam Fresh Beans Broccoli and Sugar Snap peas
  • Salt and Pepper to taste


Place chicken breasts in a saucepan in a single layer.  Add enough water just to cover.  Bring water to boil, then reduce to a simmer and simmer for 10 mins.  Turn off heat and let chicken sit for an additional 10 mins (or until cooked through).  In the meantime bring stock to boil in another pot.  Add in rice, and simmer for approximately 15 mins.  Add peas and simmer for another 5 mins or until stock  mostly absorbed.   Take Chicken out of water and slice.  Add chicken, and parmesan to rice and serve with steamed vegetables. 

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