Pea and Chicken Pesto Risotto
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This one-pan chicken pesto risotto is creamy, comforting and you can even be a beginner cook and nail it. It's packed with chicken thighs, sweet peas and a homemade basil pesto for a bright finish. It's a perfect meal prep option that reheats well later in the week, or you can make it in 40 minutes for a weeknight friendly meal. note - ingredients can be approximate
Equipment
Ingredients
- 700 g (1 ½ lb) boneless chicken thighs, approx. 4-6
- 5 g (1 ¼ teaspoon) olive oil
- 1 brown onion
- 2 cloves garlic, fresh recommended
- 300 g (1 ½ cups) arborio rice
- 1 L (4 cups) chicken stock, or stock of choice
- 45 ml (¼ cups) white wine vinegar, subs note 1
- 300 g (2 cups) green peas
- 30 g (¼ cups) parmesan, freshly grated recommended
- salt and pepper , to taste
Pesto
- 30 g (1 cups) basil, packed, subs note 2
- 60 g (¼ cups) olive oil
- 20 g (2 tablespoon) pine nuts, subs note 3
- 10 g (2 tablespoon) parmesan, freshly grated recommended
- 2 garlic cloves, fresh recommended
- 60 g (¼ cups) lemon juice, fresh recommended
Instructions
Prepare
- Dice 1 brown onion and 2 cloves garlic
- Make pesto by combining 30 g (1 cups) basil, 60 g (¼ cups) olive oil, 20 g (2 tablespoon) pine nuts, 10 g (2 tablespoon) parmesan, 2 garlic cloves, 60 g (¼ cups) lemon juice until smooth. Set aside.
Cook
- Heat 5 g (1 ¼ teaspoon) olive oil in a large pan over medium-high. Season 700 g (1 ½ lb) boneless chicken thighs with salt and pepper (to taste) and sear each side until golden (approx. 4 minutes each side) and they've reached 160°F / 69°C (they'll continue to rise in the rest and when they're added back in). Transfer to a bowl, cover with foil to keep warm.
- In the same pan, reduce heat to medium, add diced onion and cook until translucent (approx. 2 minutes). Add diced garlic and cook 30 seconds more.
- Stir in 300 g (1 ½ cups) arborio rice and toast for 1-2 minutes. At the same time as toasting the rice, heat up the 1 L (4 cups) chicken stock in the microwave for 2 minutes.
- Add 45 ml (¼ cups) white wine vinegar to the rice and stir until mostly absorbed.
- Add warm chicken stock and allow it to come to the boil, then reduce the heat to low.
- Stir frequently (every 3-5 minutes) until the rice is tender (approx. 20 minutes). If you're having this for meal prep and at the 15/20 minute mark it still has a bit of hardness, it will be fine to remove from the heat as it will continue to absorb liquid in storing and reheating.
- Stir in 300 g (2 cups) green peas, 30 g (¼ cups) parmesan, and pesto until combined, then top with the chicken thighs. Taste and add salt and pepper to preference.
Video
Notes
Note 1 - White wine vinegar
Substitutions - white wine (dry), white vinegar, lemon juice
Note 2 - Basil
You can use equal amounts of spinach. Note, flavour will adjust slightly.
Note 3 - Pine nuts
You can use equal amounts of cashews or walnuts. Note, flavour will adjust slightly.
Storing
Store in airtight containers for up to 4 days.
Reheating
Add 2-3 tablespoon of water or stock then reheat on 1 minute intervals (stirring in between) until heated through (approx. 3 minutes)
Freezing
If planning to freeze, undercook the rice. Store in freezer safe containers or bags for up to 3-6 months.
Nutrition
Calories: 688kcalCarbohydrates: 57gProtein: 33gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 124mgSodium: 444mgPotassium: 666mgFiber: 5gSugar: 7gVitamin A: 797IUVitamin C: 27mgCalcium: 126mgIron: 5mg
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