In a large saucepan, bring the broth to a boil
over medium heat. Add the peas, reduce the heat,
and cook until bright green, 1 to 2 minutes. With
a strainer, scoop the peas into a bowl. Transfer
half of the peas to a blender and puree until
smooth; set aside. Keep the broth warm.
In a large saucepan, low-medium heat, add 1 C of broth and rice.
Add the broth 1 cup at a time, waiting until each addition is almost
absorbed before adding more and stirring the rice frequently.
Preheat oven to 400F
Before all the liquid has been absorbed, stir in
both the pureed and whole peas, butter, and cheese.
In a large ovenproof skillet, heat the oil over
medium-high heat. Add the chicken pieces and cook
without turning until browned. Transfer the pan to
the oven and cook until chicken.
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