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Chicken, Pea and Goat's Cheese Risotto

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
1 tbsp olive oil by Sainsbury's
1 onion, finely chopped
2 cloves garlic, finely chopped
350g Sainsbury's arborio risotto rice
1.75 litres chicken stock, made from 2 stock cubes, hot
400g frozen petit pois by Sainsbury's
300g cooked roast chicken, torn into strips
70g pack Gevrik goats' cheese by Sainsbury's, crumbled
Few basil leaves

Heat the oil in a large saucepan over a medium heat. Add the onion and garlic, and sauté until soft and translucent. Stir in the rice and mix until coated all over with the oil.

Add a ladleful of the hot stock, stirring continuously until it’s absorbed. Repeat until all but two ladles of stock remain – this should take about 25 minutes.

Add the last 2 ladles of stock along with the peas and cooked chicken. Stir to heat through. Scatter over the goats’ cheese and basil to serve.

Recipe courtesy of Sainsbury's

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