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Chicken with Green Pea Risotto Recipe


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     Chicken with Green Pea Risotto

Category   Entrees - Maindishes
Sub Category   None
Servings   4

2 T extra-virgin olive oil
1 lb skinless chicken
4 C chicken or vegetable broth
1 C frozen green peas
1 T unsalted butter
1/2 C grated Parmesan Cheese
1 C Arbrio Rice
extra water for puree
Can replace chicken with pork

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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