Spring Chicken & Pea Risotto

Warm up with this Spring Chicken & Pea Risotto, ready in 30 minutes! Tender chicken and sweet peas create a comforting yet fresh risotto—perfect for a flavorful spring dinner.

Why It’s a Spring Favorite

This risotto blends hearty chicken with bright peas, offering comfort with seasonal flair. It’s creamy, quick, and delicious—ideal for cozy nights.

Ingredients

• 1 lb chicken breast, diced
• 1 cup peas (fresh or frozen)
• 1 cup Arborio rice
• 4 cups chicken broth, warmed
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan
• 1/2 tsp salt
• 1/4 tsp pepper

How to Make It

1. Heat olive oil in a pan over medium. Cook chicken 5-6 min until golden. Remove.
2. Sauté onion 3-4 min, add garlic 1 min. Stir in rice, cook 2 min.
3. Add broth 1/2 cup at a time, stirring until absorbed (15-20 min total). Add peas last 5 min.
4. Return chicken, stir in Parmesan, salt, and pepper. Serve hot.

Recipe Card: Spring Chicken & Pea Risotto

Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min
Servings: 4
Calories: 400 kcal

Ingredients

• 1 lb chicken breast, diced
• 1 cup peas (fresh or frozen)
• 1 cup Arborio rice
• 4 cups chicken broth, warmed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Heat oil in pan, cook chicken 5-6 min. Remove.
2. Sauté onion 3-4 min, add garlic 1 min. Stir in rice, cook 2 min.
3. Add broth 1/2 cup at a time, stirring until absorbed (15-20 min). Add peas last 5 min.
4. Return chicken, add Parmesan, salt, pepper. Serve hot.

Notes

• Store leftovers in fridge up to 3 days.
• Swap peas for asparagus if preferred.