It’s that time of the week again, and I have another of my favorite recipes for you. In winter, I tend to make more hearty dishes and ones that require the use of my oven or stove. Come summer, it’s crock pot or the grill!
Again, I’m linking up with Blessed With Grace and Tempt My Tummy Tuesday. There’s such a huge variety of recipes out there, and you really should go check it out if you want some variety in your cooking.
So without further ado, let me introduce you to me Chicken and Pea “Risotto.” It isn’t real risotto, but it has a similar taste and is super easy to make. Plus, it’s one of the adult-type foods I make that the wee ones really enjoy.
2 boneless, skinless chicken breasts
3 c chicken stock (stock, not bouillion or other overly salty stuff)
2 c basmati rice
2 c milk
2 oz freshly grated Parmasean or other hard cheese
2 c frozen peas
Salt and pepper to taste (little needed)
Makes 8 good size servings (~1 1/2 c)
Cook rice as directed or using a rice cooker. If you are using stock, use stock in place of 3 c of the needed water.
While the rice is cooking, poach your chicken.
Once the chicken is done, shred/cut up the chicken into bite size pieces and add to a large, deep pan (e.g., boulliabase). Place the rice atop the chicken and stir to mix together.
Turn the heat to medium low and add the milk. Stir briefly to incorporate (using a rice paddle is most effective) and continue stirring every 2 to 3 minutes until milk has cooked down.
Add the cheese in batches and stir to avoid having clumps of cheese in the mixture. Taste and determine if pepper and/or salt is needed. Salt and pepper to taste. Add peas and stir to combine. In 2-3 minutes, the peas will be heated through, and you’re ready to serve.
This keeps well and is good cold or reheated for the next 2-3 days.