Chicken and Pancetta Risotto with Peas
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| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour |
| Dietary | Gluten Free |
| Meal type | Main Dish, Side Dish |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
Ingredients
- 1 small onion (diced)
- 3 Cloves garlic (minced)
- 4oz panchetta (diced)
- 2 chicken breasts (diced)
- 1 red, yellow or orange pepper (diced)
- 1 cup arborio rice
- 2 fresh thyme sprigs
- 4 Cups home made chicken stock (heated in a separate pan)
- 1 cup white wine (heated with the chicken stock)
- 1 cup fresh or frozen peas
- 1 cup Parmesan cheese
- 1 tablespoon butter
Directions
| On a medium high burner heat olive oil in a large flat bottom pan. | ||
| Add diced onions and pancetta and cook until onions are translucent and pancetta is browned. Add garlic and cook for one minute. Add diced chicken and peppers and cook for three to four minutes. | ||
 | Add arborio rice and stir into mixture. Cook the rice until you can see a "white" center appear and the edges become "translucent". | |
| Lower temperature to medium, add thyme sprigs and add one cup of heated broth and wine mixture to the rice and cook until the liquid is absorbed. Repeat this step until you have used all but one cup of broth/wine. This will take 15-20 minutes. | ||
| Add the final cup of broth/wine, peas and Parmesan cheese and cook until all the liquid has absorbed and the peas are warmed through. Stir in the butter, season to taste with salt and pepper and serve hot. |
