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Main mealBalancedPoultry€€

Ultimate Creamy Risotto with Chicken, Baby Peas and Fresh Thyme

Name: Ultimate Creamy Risotto with Chicken, Baby Peas and Fresh Thyme
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 160 g ARBORIO RICE, ARBORIO; 250 g Chicken, breast, boneless, skinless, raw; 100 g Peas, green, frozen, cooked, boiled, drained, without salt; 700 ml Soup, chicken broth cubes, dry, prepared with water; 1 medium Shallots, bulb, peeled, root removed, raw; 2 clove Garlic, raw; 50 ml Alcoholic beverage, wine, table, white; 2 tbsp Oil, olive, extra virgin; 10 g Butter, stick, unsalted; 30 g Cheese, parmesan, grated; 1 tsp Thyme, fresh; 1 pinch Salt, table, iodized; Lemon peel, raw

Chicken risotto is a timeless classic. This recipe delivers juicy chicken meat, a perfectly creamy rice texture, and the freshness of baby peas for a balanced and satisfying meal.

Prep time15 min

Cook time25 min

Total time40 min

Servings2

Recipe

ARBORIO RICE, ARBORIO160 gChicken, breast, boneless, skinless, raw250 gPeas, green, frozen, cooked, boiled, drained, without salt100 gSoup, chicken broth cubes, dry, prepared with water700 mlShallots, bulb, peeled, root removed, raw1 mediumGarlic, raw2 cloveAlcoholic beverage, wine, table, white50 mlOil, olive, extra virgin2 tbspButter, stick, unsalted10 gCheese, parmesan, grated30 gThyme, fresh1 tspSalt, table, iodized1 pinchLemon peel, raw

Wide, thick-bottomed panSaucepan for the stockWooden spoonCutting boardGrater

Per servingTotal

Calories:730.2 kcal1460.3 kcal

Protein:42.3 g84.6 g

Carbohydrates:76.5 g153 g

Fiber:3 g6 g

Water:516.1 ml1032.1 ml

Fat:25.3 g50.6 g

Micronutrients

Sugar:3.2 g6.3 g

Saturated fat:7.7 g15.4 g

Cholesterol:114.6 mg229.1 mg

Sodium:1610.4 mg3220.8 mg

Potassium:613.6 mg1227.1 mg

Calcium:185.4 mg370.7 mg

Iron:2.1 mg4.1 mg

Magnesium:62 mg123.9 mg

Zinc:2 mg3.9 mg

Phosphorus:439.8 mg879.6 mg

Vitamin C:9.9 mg19.8 mg

Vitamin A:135.5 µg270.9 µg

Vitamin D:0.1 µg0.2 µg

Vitamin B12:0.3 µg0.5 µg

Instructions

1Cut the chicken breasts into even cubes, season with salt and pepper. In a pan, quickly sear the chicken in a tablespoon of olive oil until golden brown on the outside but still juicy inside. Remove the meat from the pan and keep warm.
2Add the remaining oil to the same pan and sauté the finely chopped shallot. Once translucent, add the rice and cook for 2 minutes until the edges become translucent. Stir in the chopped garlic and thyme.
3Deglaze with white wine and stir until the liquid has completely evaporated.
4Begin gradually adding the hot stock, one ladle at a time. Stir the rice constantly while adding the liquid so it releases its starch.
5After 10 minutes of cooking, add the peas to the risotto. Continue adding stock for about another 8 minutes, until the rice is al dente.
6Return the seared chicken to the pan (along with the juices it released). Remove the pan from the heat.
7For the final creaminess (mantecatura), stir in cold butter and grated parmesan. If needed, add another ladle of stock for the perfect texture. Cover and let rest for 2 minutes, then serve.

Nutritional benefits

Thanks to the high content of quality protein from the chicken and complex carbohydrates from the rice, this meal supports muscle recovery and provides long-lasting energy.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.