Pea Risotto with Roast Chicken



Frozen peas are such a useful ingredient. I use them here to make a delicate risotto. People get nervous about cooking risotto but, trust me, it’s actually very easy. Gently fry chopped shallot, add in risotto rice, then slowly, a ladle at a time, a…

d in the simmering Knorr Reduced Salt Vegetable stock, stirring it until absorbed. Repeat the process until the rice is cooked through, serve with roast chicken. Simple.

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  • 1 tablespoon Knorr Reduced Salt Vegetable Granules
  • 3 tablespoons olive oil
  • 2 shallots (chopped, 100g)
  • 400 grams risotto rice
  • 75 milliliters dry white wine
  • 1 liter boiling water
  • 6 handfuls frozen peas (thawed, 200g)
  • 50 grams grated Parmesan cheese (optional)
  • 25 grams butter (cubed, optional)
  • 1 roasted chicken (freshly)
  • parsley sprigs
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    1. First make your vegetable stock by dissolving the Knorr Reduced Salt Vegetable Granules in 1 litre of boiling water, stirring until thoroughly dissolved.
    2. Pour the stock into a pan and bring to a gentle simmer.
    3. Heat the olive oil in a casserole dish or a large, heavy saucepan.
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