Risotto with Chicken and Green Peas


1 onion
1 pound boneless, skinless chicken breasts
1-3/4 cups fresh peas or 1 cup frozen baby peas
2 tablespoons olive oil
1 cup arborio rice
3-3/4 cups hot chicken stock


  1. Finely chop the onion and cut the chicken into 3/4-inch chunks. Shell the fresh peas, if using.
  2. Heat the oil in a large saucepan over high heat. Add the onion, reduce heat to medium, and cook for 1 minute.
  3. Add the chicken and cook, stirring, for 5 minutes, or until the chicken is firm and no pink color remains.
  4. Add the rice and cook for 1 minute, stirring to coat the rice with the oil.
  5. Add 2 cups of hot stock to the pan and bring to a boil, stirring once or twice. Reduce heat to medium or low so the stock simmers, and cook for 10 minutes.
  6. Add the fresh peas, if using, and stir in the remaining 1-3/4 cups stock. Return to a boil, reduce heat to medium or low, and simmer for 10 minutes. If using frozen peas, add them for the final 5 minutes of cooking time. Stir once or twice so the rice cooks evenly. At the end of the cook time, most of stock should be absorbed with a little remaining.
  7. Season to taste, cover, and remove the pan from the heat. Let the risotto stand for 5 minutes—the rice will finish cooking and absorb the excess liquid, leaving it moist and creamy.

Makes 4 servings.

Source: Super Foods Cookbook