Chicken and pea risotto Recipe

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10 min


30 min

Wondering what to do with your leftover roast chicken? This quick and easy risotto dish is a great solution. Easy to make for a family weekday supper, it is also delicious served cold the next day in lunchboxes. Packed full of vibrant peas and succulent pieces of chicken, this creamy dish is deliciously comforting


  • 1tbsp olive oil
  • 1 onion, chopped
  • 1 galric clove, crushed
  • 350g risotto rice
  • 1 glass of white wine
  • 1l vegetable stock
  • 2 chicken breasts, cooked and chopped
  • 1sp thyme
  • 200g frozen peas
  • A drizzle of creme fraiche
  • 2tbsp Parmesan, grated


  • Heat the olive oil in a large saucepan. Add the onion and garlic and cook for 5 minutes.

  • Add the rice and cook for one minute, making sure the rice is coated in the oil.

  • Pour in the wine and cook until the liquid is absorbed.

  • Add the vegetable stock, and simmer until the rice is cooked.

  • Add the cooked chicken, thyme and peas, and cook for 2 minutes. Pour in a drizzle of creme fraiche and the grated Parmesan. Season and take off the heat.

  • Leave to stand for a few minutes and serve sprinkled with cheese.

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