Chicken rice and peas

Serves: 4

Edit

Update

Cancel

Total Time: 40

Prep Time: 15

Cook Time: 25

• 350 gram(s) risotto rice
• 600 ml hot chicken broth
• 4 tablespoon(s) podded peas
• To finish
• unsalted butter
• finely grated lemon zest
• freshly grated nutmeg
• Parmesan for grating
• freshly ground black pepper

Method

1. Rinse the rice in a sieve under the cold tap until the water runs clear, then transfer it to a heavy saucepan. Add enough cold water to cover generously, bring to the boil and cook for 5 minutes, stirring to avoid sticking. Tip the rice back into the sieve and rinse under warm water to wash away the stickiness of the starch.
2. Return the rice to the pan with the hot chicken broth. Bring to the boil, turn down the heat, cover and cook gently for 15-18 minutes, adding the peas after the first 10 minutes. The rice should be perfectly tender - the grains should be separate but still juicy.
3. Ladle into bowls and finish each portion with a nugget of butter, lemon zest, nutmeg, grated Parmesan and plenty of freshly ground pepper. Hand round a chunk of Parmesan and a grater for people to add more if they want. It shouldn't need extra salt - there's plenty in the Parmesan.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!