No image available
Member recipe

Chicken, pea, sage & prosciutto risotto

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 1 hour

Skill level

Easy

Servings

Serves 4

Quick, easy and delicious recipe. Sage can be replaced with other fresh or dried herbs.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 10g butter
  • 2 tbsp olive oil
  • 1 small onion
  • 2 cups of arborio rice
  • 200ml white wine
  • 800ml chicken stock
  • 350g chicken breast
  • 1 1/2 cup frozen peas
  • 6 slices prosciutto
  • 2 tbsp finely shredded sage

Method

  1. Heat butter and half of the oil in large saucepan; cook onion, stirring until soft. Add rice, stir rice to coat in mixture.

  2. Add wine; cook, stirring, until liquids almost evaporated. Stir in 2 ladlefuls of simmering stock, cook, stirring over low heat until liquid is absorbed. Continue adding stock in 2 ladleful batches, stirring until adsorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender.

  3. Meanwhile, heat remaining oil in medium frying pan; cook chicken, stirring, until cooked through. Add garlic; stir until fragrant. Add chicken mixture to risotto with peas, stir to combine.

  4. Cook prosciutto in same frying pan until crisp. Drain on absorbent paper then break into rough pieces. Stir sage and half of the prosciutto into risotto. Serve risotto with sprinkle of remaining prosciutto.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.