Chicken Pea And Corn Risotto Recipe

Recipe By Slurrp

Chicken Pea and Corn Risotto is a creamy and flavorful Italian dish made with Arborio rice, chicken, peas, and corn. The rice is cooked slowly in chicken broth, white wine, and Parmesan cheese, resulting in a rich and comforting dish. The tender chicken, sweet peas, and juicy corn kernels add texture and freshness to the creamy risotto. This dish is perfect for a cozy dinner or a special occasion, and it is sure to impress your family and friends.

4.5
27 Rating -
Rate
Non Vegdiet
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
Chicken Pea And Corn Risotto
plan
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ingredients serve

Ingredients for Chicken Pea And Corn Risotto Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 pound Boneless, Skinless Chicken Breasts, Diced
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.38 cup Arborio Rice
  • 0.13 cup White Wine
  • 1 cup Chicken Broth
  • 1/4 cup Frozen Peas
  • 1/4 cup Corn Kernels
  • 0.13 cup Grated Parmesan Cheese
  • 1/2 tablespoon Butter
  • As required Salt And Pepper To Taste
  • as required Fresh Parsley, For Garnish

Directions: Chicken Pea And Corn 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 the grains with the onion and garlic mixture. Cook for a few minutes until the rice is lightly toasted.
  • STEP 4.Pour in white wine and cook until it is absorbed by the rice. Gradually add chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
  • STEP 5.Continue adding the broth and stirring until the rice is cooked al dente, about 20 minutes. Stir in frozen peas and corn kernels during the last 5 minutes of cooking.
  • STEP 6.Remove the pan from heat and stir in grated Parmesan cheese and butter. Season with salt and pepper to taste.
  • STEP 7.Let the risotto rest for a few minutes before serving. Garnish with fresh parsley and additional Parmesan cheese, if desired.
  • STEP 8.Serve the Chicken Pea and Corn Risotto hot and enjoy!

Cooking Tips

  • Use Arborio rice for the best results, as it has a high starch content that creates a creamy texture.
  • Make sure to stir the risotto constantly to prevent it from sticking to the pan and to evenly distribute the flavors.
  • Feel free to add other vegetables or herbs of your choice to customize the dish to your liking.

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 it in a saucepan over medium-low heat, stirring occasionally.
  • Serve the risotto as a main course or as a side dish with grilled chicken or roasted vegetables.
Nutrition
value
524
calories per serving
12 g Fat26 g Protein77 g Carbs6 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    26g
  • Carbs
    77g
  • Fiber
    6g

MacroNutrients

  • Carbs
    77g
  • Protein
    26g
  • Fiber
    6g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    354mg
  • Iron
    8mg
  • Vitamin A
    76mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    43mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    20mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    92mg
  • Manganese
    1mg
  • Phosphorus
    387mg
  • Selenium
    18mcg
  • Zinc
    3mg
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