Chicken And Pea Risotto Recipe – Easy Dinner Without The Stirring

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.

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This chicken and rice dish is creamy and delicious with plenty of flavor from the Parmesan and peas and more. It’s a great way to enjoy chicken and rice without getting too fancy.

If you want a more traditional risotto, try this lemon and pea risotto instead. It’s soooo good!

This uses ingredients I almost always have in my pantry, and I bet you have them, too.

I know this 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.

Best of all, this makes enough for leftovers the next day, and they taste just as good when I enjoy them again.

What kind of rice do I need for this chicken and rice dish?

Traditionally, you use arborio rice to make risotto. It is a high starch rice that helps to create the traditional creamy risotto texture you expect.

However, I do not generally use arborio rice with this rice dish, and it still works. The creaminess here comes not just from the rice type but from the milk and Parmesan you add, as well.

That said, I will use basmati rice or even Japanese sushi rice when I make this dish. Other rice types may not be quite as creamy, but they still taste good.

That said, do not use parboiled rice or instant rice. You also don’t want to wash your rice before you make this dish, as it removes the starch that helps make it more creamy.

What if I don’t have a rice cooker?

I love my rice cooker because it cooks rice for me perfectly every time, and I don’t need to babysit it. I can set it and forget it, and it keeps my rice warm after it finishes cooking.

You do not need a rice cooker to make this, however, which means one less appliance required. You can easily cook the rice in a pot as directed.

Place a folded kitchen towel between the pot and its lid to allow some steam to escape without too much escaping. Make sure the towel is away from the heat and will not catch on fire!

Be sure to remove the pot from the heat as soon as it finishes cooking, or it will dry out. Once you check to verify it has cooked completely, leave the lid with the towel on the pot until you are ready to make the rest of the dish.

What kind of cheese should I use for this chicken and pea risotto?

Parmesan is my first choice, but you can use another hard cheese like asiago or Romano if you do not have Parmesan on hand.

A word of warning, however, do not use the green can Parmesan. This recipe calls for grated cheese that melts into the rest of the dish. That can does not do this.

I prefer to grate my own cheese, simply because pre-grated cheese has additive to keep it from sticking together in the package that then keeps it from melting as cleanly. A brick of hard cheese also costs less than buying it already grated.

You can use a wide ribbon grater to grate your cheese, which works fairly well, or the grating blade on a food processor. Two ounces of cheese doesn’t take that long to grate.

However, my favorite (relatively new) toy is a rotary cheese grater with a variety of blades that quickly and easily when I turn the arm. I use it not just for a variety of cheese (including cheddar when I make my bacon mac and cheese) but also for chocolate when I want shavings.

Can I use frozen peas?

Yes, you absolutely can use frozen peas. In fact, I generally use frozen peas unless peas are truly in season because they give a brighter and more consistent flavor than peas I find at the store out of season.

Do not use canned peas, as they lack flavor and texture. They do not work in this dish.

Is risotto gluten free?

Risotto is gluten free, and this version adds no ingredients with gluten. This is one of the reasons I love rice dishes, as it lets me easily feed my allergy sensitive friends and family.

What kind of chicken do I need?

For this recipe, I generally use boneless skinless chicken breasts, but you have options. This would taste great with boneless skinless chicken thighs, as well. You can also use chicken tenderloins or cutlets.

While this recipe calls for uncooked chicken that you poach, you can also use leftover chicken. This is a great dish to use rotisserie chicken you picked up at the store or made yourself – hello, lemon roasted chicken!

In this case, simply shred or cut up your chicken and add it to the cooked rice. Continue from that step onward, which is a great time saver for a weeknight dinner idea.

What else can I add to this chicken and rice dish?

I tend to keep this dish somewhat simple, as I find it has a ton of flavor as is. This is also a kid friendly risotto like dish, and I love that they love it.

However, if you want to dress it up more, you absolutely can. You can try:

• Lemon zest
• Mushrooms
• Cut up yellow or red peppers
• Asparagus

How to Make Chicken and Pea Risotto – While Faking It

Cook rice as directed on the package or using a rice cooker. If you do not have stock, replace the three cups of the stock with water.

When you cook rice with stock, it provides a deeper flavor that I love. Make sure to use a low sodium stock, however, not bouillon cubes – or try a homemade chicken 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. This gentle cooking method helps keep your chicken moist and flavorful.

Once the chicken finishes cooking, shred or cut up the chicken into bite size pieces and add to a large skillet. Place the rice atop the chicken and stir to mix together.

Note: You can make your rice ahead of time and chill it. It may be clumped together when you add it to the pan, but the liquid will help it separate. You may need to add an extra quarter cup of stock, depending on the texture of your rice.

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 mostly absorbs into the rice and chicken.

Do not let the milk boil. Shred your cheese either while the chicken poaches or while the milk absorbs into the rice and chicken mixture.

Add the cheese in batches and stir to avoid having clumps of cheese in the mixture. Stir between each addition to ensure it melts.

Taste and determine if you need more pepper and/or salt. Add salt and pepper to taste.

Finally, add the peas and stir to combine. In 2-3 minutes, the peas heat through, and your dish is ready to serve immediately.

Leftover risotto keeps well and is good cold or reheated for the next two to three days. Once leftovers cool to room temperature, store them in an airtight container in your fridge.

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

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