Chicken pea risotto

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a pan filled with rice and vegetables on top of a blue table cloth next to two bowls

This cheap and cheerful chicken risotto is quick and easy because all the stock goes in at once. It's also brilliant for using up leftover chicken and that always-reliable bag of frozen peas. Each serving provides 581 kcal, 34g protein, 59g carbohydrates (of which 4g sugars), 20g fat (of which 9g saturates), 4.5g fibre and 1.2g salt.

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a white bowl filled with rice and peas

Simple springtime risotto featuring English peas, asparagus, lemon and parsley! This risotto is baked in the oven and requires minimal stirring. The recipe is designed for brown arborio/short grain brown rice so any grain substitutions will affect baking time. (White arborio rice will only need to be baked for 40 to 45 minutes.) Look for brown arborio/short-grain brown rice at well-stocked grocery stores or health food stores. Skip the wine if you don't drink, but it adds a lovely depth of…

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a pot filled with rice and vegetables on top of a table

Creamy One Pot Chicken Risotto With Vegetables - Delicious one pot chicken risotto is easier to make than you might think- and doesn't leave behind a trail of dirty dishes. Can include any veg on hand! #onepotchickenrisotto #maindishes

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