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Chicken And Pea Risotto

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Our Chicken And Pea Risotto recipe is super easy, super tasty and oh so creamy! Great for weeknight dinner and sure to be a hit!

Chicken risotto is just the perfect comfort food. Simple to prepare, easy to cook and the creamy, cheesy rice is just so delicious to eat.

We just love the laziness of cooking risotto, just adding stock and stirring every now and again, it’s a super laid back meal to prepare.

Everyone should know how to cook an easy chicken risotto recipe.

chicken and pea risotto in a black saucepan on a wooden board next to a basil plant

Equipment Needed

  • Chopping board
  • Knife
  • Saucepan
  • Ladle
  • Measuring jug
  • Spoon

Chicken And Pea Risotto Ingredients

You’ll only need a handful of ingredients to make our delicious easy chicken and pea risotto

ingredients for chicken and pea risotto on a white table.
  • 1 tbsp olive oil
  • 2 cloves garlic – finely chopped
  • 4 shallots – finely chopped
  • 250g arborio risotto rice
  • 150ml dry white wine
  • 1 litre hot chicken stock – we use stock cubes, but you can if you want to have a go at making your own chicken stock here.
  • approx 250g leftover cooked chicken – chopped into small pieces – this is a great recipe for using up leftover roast chicken, you don’t need to be exact with this, just use up what you have.
  • 200g frozen peas
  • 30g butter
  • 100g Parmesan cheese – finely grated
  • Pinch salt
  • Pinch ground black pepper

How To Make Chicken And Pea Risotto

It’s super easy to make risotto recipes, you really can’t mess them up!

Step One – fry the garlic and shallots

  • Add the olive oil to a saucepan and fry the garlic and shallots over a low heat for around 5 minutes until they’re softening.

Step Two – add the arborio rice

  • Whack the heat to high and tip in the arborio rice. Let it sizzle in the olive oil for a minute until it turns glossy.
  • Then pour in the dry white wine and let it sizzle for a minute.
shallots and rice in a black saucepan frying

Step Three – start to add the stock

  • Reduce the heat and add the stock, ladle at a time, simmering slowly over a low heat and not adding the next ladle of stock until it’s all been absorbed by the rice.
shallots, rice, wine and stock in a black saucepan
  • After around 25-30 minutes all the stock should have been added and absorbed by the rice.

Step Four – add the cooked chicken and frozen peas

Cooks note! It’s best to cut the chicken into really small pieces, then they reheat quicker!

adding roast chicken and frozen peas to a white risotto
  • Tip in the chopped cooked chicken and frozen peas and stir them into the risotto rice. Turn the heat up a little and cook for around 5-7 minutes or until the peas are cooked through and the chicken pieces reheated thoroughly.
chicken and pea risotto cooking in a black saucepan

Step Four – add the butter and Parmesan to the chicken and pea risotto

  • Remove the chicken risotto from the heat and add in the butter and grated Parmesan cheese.
adding butter and grated parmesan cheese to a chicken and pea risotto recipe
  • Mix the butter and Parmesan into the chicken and pea risotto rice so that it because deliciously creamy and gooey.
  • Then divide between the four bowls and add a sprinkling of ground black pepper.
chicken and pea risotto being spooned out of a black saucepan

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Yield: Serves 4

Chicken And Pea Risotto

chicken and pea risotto in a black saucepan on a wooden board next to a basil plant

A delicious, easy chicken and pea risotto recipes - perfect for an easy family dinner,

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic - finely chopped
  • 4 shallots - finely chopped
  • 250g arborio rice
  • 150ml dry white wine
  • 1 litre hot chicken stock
  • 250g cooked chicken - chopped into small pieces
  • 200g frozen peas
  • 30g butter
  • 100g Parmesan cheese - grated
  • Pinch salt
  • Pinch black pepper

Instructions

  1. Add the olive oil to a saucepan and fry the garlic and shallots over a low heat for around 5 minutes until they’re softening.
  2. Whack the heat to high and tip in the arborio rice. Let it sizzle in the olive oil for a minute until it turns glossy.
  3. Then pour in the dry white wine and let it sizzle for a minute.
  4. Reduce the heat and add the stock, ladle at a time, simmering slowly over a low heat and not adding the next ladle of stock until it’s all been absorbed by the rice.
  5. After around 25-30 minutes all the stock should have been added and absorbed by the rice.
  6. Tip in the chopped cooked chicken and frozen peas and stir them into the risotto rice. Turn the heat up a little and cook for around 5-7 minutes or until the peas are cooked through and the chicken pieces reheated thoroughly.
  7. Remove the chicken risotto from the heat and add in the butter and grated Parmesan cheese.
  8. Mix the butter and Parmesan into the chicken and pea risotto rice so that it because deliciously creamy and gooey.
  9. Then divide between the four bowls and add a sprinkling of ground black pepper.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 601Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 104mgSodium: 983mgCarbohydrates: 46gFiber: 4gSugar: 10gProtein: 34g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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