Creamy Chicken Risotto with Peas and Parmesan
Ingredients
Instructions
Sauté finely chopped onion in oil and half of the butter.
Add chopped chicken, season with salt and pepper, and cook until golden brown.
Add rice, briefly toast it until coated in fat.
Add wine (if using) and let it evaporate. Then gradually add broth - always when the rice absorbs the liquid, add more.
After about 20 minutes, when the rice is tender, add peas, remaining butter, and parmesan. Stir and let it rest for a few minutes.
Linda's tip
If you want the risotto creamier, add a bit of cream - it will get a beautiful smooth texture. Sometimes I also add a few pieces of zucchini when it's in season.
Tip
Tip: Risotto is an ideal dish when you want to cook something that is quick but feels exceptional. Just serve it with freshly grated Parmesan and a few parsley leaves.
