Chicken Risotto with Peas

INGREDIENTS:

1 glass arborio rice

1 large chicken breast

3 and 1/2 glasses broth (chicken or veggie)

1 glass frozen peas

4 spoonfuls olive oil

5 spoonfuls parmesan cheese

3 spoonfuls white wine

3 spoonfuls butter

1 clove garlic

1 dash dried rosemary

1 dash thyme

1/2 spoonful black pepper

1 dash salt

DIRECTIONS:

1) Heat 1 spoonful of olive oil in a pan over medium heat. Add the chicken breast and cook on both sides until it is just cooked through. Remove from the pan and set aside to cool.

2) Add 3 spoonfuls of olive oil to the pan along with the glass of arborio rice. Toast the rice in the oil for a few minutes until it gets lightly brown. Mince the garlic and add it to the rice as it finishes toasting.

3) Once the rice is toasted pour 1 glass of broth into the pan. Stir the rice and broth together gently for 3 minutes, then let it sit for 3 minutes. Continue this method of stirring until almost all the broth is absorbed. Add 1 spoonful of butter and mix it in.

4) When the broth is almost all absorbed add the white wine to the rice. Once that is mixed in, add the second glass of broth and continue mixing as you previously did; 3 minutes on, 3 minutes off. Add 1 spoonful of butter. When the broth is almost all absorbed shred the chicken breast into small pieces.

5) Once the broth has been absorbed add in the shredded chicken and a third glass of broth. Continuing stirring using the 3 minutes on, 3 minutes off method. When the broth is almost completely absorbed add in the parmesan, seasonings, and 1 spoonful of butter.

6) Continue cooking and stirring until the broth is completely absorbed and the rice is cooked through, you may have to add another 1/2 cup of broth. Once the rice is almost completely cooked through, add in the frozen peas and continue stirring until the risotto has a creamy, thick texture.

SUBSTITUTION IDEAS:

Chicken/Chicken Broth —> Mushrooms, veggie stock

Peas —> Broccoli, asparagus