Quick & Easy

Chicken, pea and broad bean risotto

Peas and shucked broad beans bring a sweet, spring freshness to this creamy chicken risotto.
chicken, pea and broad bean risotto



1.Place stock and the water in medium saucepan; bring to a boil. Reduce heat; simmer, covered.
2.Heat half of the butter in large saucepan; cook chicken, in batches, until just browned.
3.Heat remaining butter in same pan; cook onion and garlic, stirring, until soft. Add rice; stir to coat in onion mixture. Add ½ cup of the simmering stock mixture; cook, stirring, over low heat until stock is absorbed. Continue adding stock, in ½-cup batches, stirring, until stock is absorbed after each addition. Return chicken to pan halfway through cooking time. Total cooking time should be about 35 minutes or until rice is tender.
4.Meanwhile, pour boiling water over beans; stand 2 minutes. Drain; peel away grey-coloured outer shells.
5.Add peas and beans to risotto, stir gently until hot. Remove from heat; stir in cheese and mint. Serve immediately, with a mixed leaf, parsley and mint salad, if desired.

Broad beans, also known as fava beans, can be eaten fresh, but only when they are very young because, as the beans age, the pods become tougher. If using fresh beans, they should be blanched before cooking.


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