Spring Pea And Roast Chicken Risotto

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 tablespoons unsalted butter, softened
• 1/4 cup minced shallot
• 2 teaspoons minced garlic
• 2 cups arborio rice
• 1/2 cup dry wine
• 6 -7 cups simmering chicken stock, homemade or low sodium canned
• 2 cups roast chicken, cut into chunks
• 2/3 cup freshly grated parmesan cheese
• 1 1/2 cups shelled fresh peas, briefly cooked
• 2 tablespoons fresh parsley, chopped fine (optional)
• 2 tablespoons chives, thinly sliced
• 1 tablespoon fresh dill, chopped fine
• kosher salt (optional)
• fresh ground black pepper (optional)

Recipe

• 1 melt half the butter over medium-high heat in a large skillet.
• 2 add the shallots and garlic and sauté a few minutes.
• 3 add the rice and stir until the grains of rice are coated with butter.
• 4 add the wine and simmer, stirring, until most of the wine is absorbed.
• 5 start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan.
• 6 continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
• 7 stir in the chicken.
• 8 remove the risotto from the heat and stir in the parmesan and the rest of the butter.
• 9 add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy.
• 10 add the peas and herbs, add salt and pepper to taste.