Risotto with Balsamic Chicken and Peas

Risotto with Balsamic Chicken and Peas

This is an adaptation of my wife Kathleen’s Risotto with Shrimp and Asparagus. It is inspired by a delicious entrée I had in an Italian restaurant on our first anniversary. As in Kathleen’s original, this is also a great dish to double for company.

This recipe may require a lot of stirring, but it is surprisingly quick. And the results are delectable. This is a great dish to double and serve for special gathering.

4 cups chicken broth
3 tablespoons butter
1 medium onion, diced
1 cup Arborio rice
1/3 cup Balsamic vinegar
1 ½ cup peas – fresh or frozen
2 cups cooked chicken, shredded
Parmesan cheese

In a medium sauce pan, heat chicken broth over low heat on stove; do not let the broth boil.

In a skillet, melt butter over medium heat. When the butter melts, add onion. Cook, stirring often, until the onion is translucent, about 3 minutes. Add the rice and stir until opaque and well-coated with butter, about 4 or 5 minutes. As the rice starts to get slightly brown, add vinegar. As the vinegar cooks off, add ½ cup of broth to the rice and cook, stirring frequently, until the broth is almost totally absorbed. Continue to cook, adding ½ cup of broth at a time and stirring frequently. It’s important to add the broth slowly ½ cup at a time and to wait until the broth is almost absorbed before adding more broth. Continue adding broth and cooking until the rice is tender, but not starchy, about 20 to 25 minutes.

While the rice is cooking, prepare the peas. If using frozen peas, place the peas in a strainer or colander and thaw under running water for a minute or two.

When the last ½ cup of broth is added to the rice, add the peas and chicken. Cook until the broth is absorbed and the peas and chicken are heated through. Top with grated Parmesan cheese to taste. Serves 3 or 4.