Easy Chicken And Pea Risotto

Dee McGlone: "So good. Made it exactly as told - so easy and so…" Read More


  • 2 tablespoons mild olive oil (or sunflower oil)
  • 1 onion (cut in half, coarsely grated)
  • 2 garlic cloves (grated)
  • 250 grams risotto rice (arborio)
  • 100 milliliters white wine (/3½fl oz, dry vermouth or water)
  • 1 liter chicken stock cube (made with 1 stock cube)
  • 250 grams chicken (cooked leftover, skin removed, cut into small pieces)
  • 200 grams frozen peas
  • 75 grams grana padano (/2¾oz, or other hard Italian-style cheese, finely grated)
  • 25 grams butter
  • freshly ground black pepper
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    Dee McGlone 3 months ago
    So good. Made it exactly as told - so easy and so perfect.
    Berger 4 months ago
    I loved this recipe. It was quick and so yummy! Sadly, I was outvoted by my family. They did not like the risotto and won't be making it again. It was DELICIOUS to me though.
    Nancy 4 months ago
    Definitely will do this again
    Sean Bryant a year ago
    Really nice risotto. I would add the stock gradually (as it should be done) not true whole litre at once as I found it took a a while to simmer and reduce. Other then that very tasty. Was my first risotto and I would say really easy to follow.