Chicken, Pea And Gorgonzola Risotto Recipe

Recipe By Slurrp

This Chicken, Pea, and Gorgonzola Risotto is a creamy and flavorful dish that combines tender chicken, sweet peas, and tangy gorgonzola cheese. The risotto is cooked to perfection, with a rich and velvety texture that is sure to impress. The combination of flavors is a perfect balance of savory and sweet, with the gorgonzola adding a unique and delicious twist. This dish is perfect for a cozy dinner or a special occasion.

4.7
26 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Chicken, Pea And Gorgonzola Risotto
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ingredients serve

Ingredients for Chicken, Pea And Gorgonzola Risotto Recipe

  • 1/2 tablespoon Olive Oil
  • 1/2 Boneless, Skinless Chicken Breasts, Diced
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Arborio Rice
  • 1 cup Chicken Broth
  • 1/4 cup Frozen Peas
  • 0.13 cup Crumbled Gorgonzola Cheese
  • As required Salt And Pepper To Taste
  • as needed Fresh Parsley, For Garnish

Directions: Chicken, Pea And Gorgonzola Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through.
  • STEP 2.Remove the chicken from the pan and set aside. In the same pan, add diced onion and garlic. Cook until the onion is translucent.
  • STEP 3.Add Arborio rice to the pan and stir to coat in the onion and garlic mixture. Cook for 1-2 minutes.
  • STEP 4.Gradually add chicken broth to the pan, stirring constantly until the liquid is absorbed. Repeat this process until the rice is cooked and creamy.
  • STEP 5.Stir in frozen peas, cooked chicken, and crumbled gorgonzola cheese. Cook for an additional 2-3 minutes until the peas are heated through and the cheese is melted.
  • STEP 6.Season with salt and pepper to taste. Serve the risotto hot, garnished with fresh parsley and extra gorgonzola cheese if desired.

Cooking Tips

  • Make sure to use Arborio rice for the best texture and creaminess in the risotto.
  • You can substitute the chicken with cooked shrimp or mushrooms for a vegetarian version.
  • For a richer flavor, you can add a splash of white wine to the risotto before adding the chicken broth.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of chicken broth or water to the risotto and heat in a saucepan over medium heat until warmed through.
  • Serve the risotto as a main dish with a side salad or as a side dish with grilled chicken or steak.
Nutrition
value
1529
calories per serving
71 g Fat97 g Protein124 g Carbs31 g FiberOther

Current Totals

  • Fat
    71g
  • Protein
    97g
  • Carbs
    124g
  • Fiber
    31g

MacroNutrients

  • Carbs
    124g
  • Protein
    97g
  • Fiber
    31g

Fats

  • Fat
    71g

Vitamins & Minerals

  • Calcium
    1056mg
  • Iron
    23mg
  • Vitamin A
    1068mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    27mg
  • Vitamin B6
    2mg
  • Vitamin B9
    152mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    42mg
  • Vitamin E
    3mg
  • Copper
    2mcg
  • Magnesium
    453mg
  • Manganese
    5mg
  • Phosphorus
    1336mg
  • Selenium
    85mcg
  • Zinc
    11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp