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Chicken & Pea Risotto

Preparation: 5 mins

Cooking: 40 mins

Serves 4, costs under £4.00


  • 4 Chicken Breasts (400g)
  • 1 Tablespoon Vegetable Oil (10g)
  • 2 Cups Frozen Peas (320g)
  • 1 Mug Risotto Rice (300g)
  • 1 Pint Chicken or Vegetable Reduced Salt Stock Cube (600ml) (1 stock cube (9g))

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.



1. Dice chicken into bite size pieces.


2. Heat the oil in a large pan then add the chicken to the pan. Cook for 2-3 minutes stirring continuously to stop the chicken sticking. 


3. Add the rice to the pan and cook for a further 1 minute then add the stock.


4. Bring to the boil and then lower the heat and place lid on the pan. Cook for 20- 30 minutes stirring occasionally. If necesssary add additional water to the pan.


5. When the rice begins to soften remove the pan lid to allow the liquid to be absorbed fully. Add black pepper to taste.


6. The risotto is ready once the rice is fully cooked and the stock has been absorbed, leaving a creamy dish to serve.

Nutritional Information