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Chicken and Pea "Risotto"
This simple recipe creates a risotto like taste without the fancy ingredients. It skips a few steps from traditional risotto, but it has a great taste and works in a pinch. Plus, it's a kid friendly dish with plenty of flavor for adults, too.
Prep
5 min
Cook
45 min
Total
50 min
Serves
8
Instructions
- 01
Cook rice as directed or using a rice cooker. If you don't have stock, replace stock with water.
- 02
While the rice cooks, poach chicken. Bring water to a light simmer with a quartered onion, a bay leaf, and a tablespoon of salt. Add the chicken to the water and cook for 25 minutes until cooked through.
- 03
Once chicken finishes cooking, shred or cut up the chicken into bite size pieces and add to a large, deep pan. Place rice atop chicken and stir.
- 04
Turn heat to medium low and add milk. Stir briefly to incorporate and continue stirring every 2 to 3 minutes until milk cooks down.
- 05
Add cheese in batches and stir to avoid clumps. Taste and determine if you need more pepper and/or salt. Salt and pepper to taste. Add peas and stir to combine. In 2-3 minutes, the peas heat through, then serve immediately.
- 06
This keeps well and is good cold or reheated for the next 2-3 days.
Nutrition
per serving · 1 serving
- Calories
- 240
- Protein
- 20g
- Carbs
- 24g
- Fat
- 7g
- Fiber
- 2g
- Sugar
- 3g
- Sat. fat
- 3g
- Sodium
- 400mg
- Cholesterol
- 43mg
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