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When you don’t have time or the ingredients for real risotto, try this stovetop chicken and pea risotto. Granted, it’s “risotto” since it doesn’t use arborio rice, but it still tastes pretty good for a simple recipe.

It’s that time of the week again, and I have another of my favorite recipes for you. In winter, I tend to make more hearty dishes and ones that require the use of my oven or stove. Come summer, it’s crock pot or the grill!

So without further ado, let me introduce you to me Chicken and Pea “Risotto.” It isn’t real risotto, but it has a similar taste and is super easy to make. Plus, it’s one of the adult-type foods I make that the wee ones really enjoy.

When I create a dish I enjoy with flavor and my kids love the taste, too, I know I won. This uses ingredients I almost always have in my pantry, and I bet you have them, too.

Best of all, this makes enough for leftovers the next day, and they taste just as good when I enjoy them again. After all, if I put that much effort into making dinner, let me enjoy it for an extra meal that doesn’t require any more work.

How to Make Chicken Risotto – While Faking It

Cook rice as directed or using a rice cooker. If you use stock, replace 3 cups of the water with stock.

While the rice cooks, poach your 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.


Once the chicken finishes cooking, shred or cut up the chicken into bite size pieces and add to a large, deep pan (e.g., boulliabase). Place the rice atop the chicken and stir to mix together.

Turn the heat to medium low and add the milk. Stir briefly to incorporate (using a rice paddle is most effective) and continue stirring every 2 to 3 minutes until milk has cooked down.

Add the cheese in batches and stir to avoid having clumps of cheese in the mixture. 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, and serve immediately.


This keeps well and is good cold or reheated for the next 2-3 days.

Enjoy!

Have you ever cheated with a chicken and pea risotto? What are your favorite tricks?

Chicken and Pea "Risotto"

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

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.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 3 c chicken stock 
  • 2 c basmati rice
  • 2 c milk
  • 2 oz freshly grated Parmesean or other hard cheese
  • 2 c frozen peas
  • Salt and pepper to taste (little needed)

Instructions

  1. Cook rice as directed or using a rice cooker. If you don't have stock, replace stock with water.
  2. 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.
  3. 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.
  4. Turn heat to medium low and add milk. Stir briefly to incorporate and continue stirring every 2 to 3 minutes until milk cooks down.
  5. 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.
  6. This keeps well and is good cold or reheated for the next 2-3 days.

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Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving:Calories: 240 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 43mg Sodium: 400mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 20g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

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    Comments

  • Cookie


    How do all of your recipes always look so good?!

  • Melissa


    Hmm, I guess I’ve never thought to add chicken to my risotto…thanks for the idea!!

    I can also get the little one to eat risotto…odd, huh?

  • Brenda


    That looks so easy!

  • Linda


    Sounds great. Well, all except for the peas, but they can easily be left out. Thanks for the recipe!

  • Life with Kaishon


    This looks great. I love peas. I love risotto : ). I LOVE cheese. There is nothing in this recipe not to love : ).

  • Live.Love.Eat


    I LOVE basmati rice and I love the fact that there is parm cheese in this. Thanks for coming by!!!!

  • Lisa@BlessedwithGrace


    I am excited to try this recipe. Thanks.

  • Michelle


    Cookie – Ummm, because I’m a picky eater so when I am willing to eat something, it must be good? 😉

    Melissa – Ohhh yeah. It adds a lot with the chicken. Plus, I need to get my protein in wherever I can.

    Brenda – It’s totally easy! That’s the best part about it — and only one of the reasons risotto is in quotes!

    Linda – Yeah well… it’s possible that Mister Man picks the peas out of his serving 😉 He likes it just fine without them!

    Life with Kaison – I’m with you. Go for it and let me know what you think!

    Live.Love.Eat – Always a good combination, isn’t it? Now I’m hungry for it!

    Lisa – I hope you like it. It’s a fun one.

  • Jennifer


    This looks delicious and easier than I would have thought! It’s one for my list of To Makes!

  • Brenda


    For the cookie recipe on my blog, it was supposed to be 3/4 cups sugar. Thanks for catching that!

  • Michelle


    Jennifer – It is totally easier than you think — that’s why I love this. It’s one of the sneaky ones that looks like it’s way harder than it is!

    Brenda – Great, thanks for the clarification.

  • Veggie Mom


    Yummy! We have a lot of chicken and rice fans around here, so I’ll bet I’ll be headed to the store for the ingredients soon!

  • Angela


    Sounds great! I too like chicken and rice dishes, and this is a nice change from chicken and mushroom. We’ll definitely try it!

    While I’m reading blogs, I am watching a Giada episode with weeknight meals. One of the ones in this episode is the whitefish with lima beans that I love so much. I could eat that every night!

    Happy Wednesday! I’m a little late, but it’s been that kind of week! LOL!

  • Michelle


    Veggie Mom – Enjoy it. But ummm really you don’t have these all on hand? Oh, that’s right. I’m the one with the cheese fetish who has eight kinds of cheese in my fridge right now 🙂

    Angela – I know how those weeks go. I will have to try that whitefish dish you talked about. I haven’t made fish in awhile!

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