Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil ((divided))
  • 1 pound boneless, skinless chicken ((cut into bite size pieces))
  • salt and pepper
  • 1 shallot ((minced))
  • 2 cloves garlic ((minced))
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 4 cups chicken stock ((at room temp or warmed in a pot, gluten free, if necessary))
  • 2 tablespoons butter ((cut into pieces))
  • 1/2 cup Parmesan cheese ((shredded))
  • 1/2 cup frozen peas
  • 1/4 cup slivered almonds ((toasted, optional))

Instruction

  • Heat 1 tablespoon of olive oil in a Dutch oven, deep skillet or large pot over medium-high heat. Season the chicken with salt and pepper, then add it to the hot oil. Cook until it’s golden brown and no longer pink in the middle, about 5-7 minutes. Remove to a plate and tent with foil to keep warm.
  • Add another tablespoon of olive oil to the same pot, along with the shallot and garlic. Cook for 1-2 minutes, until just soft. Add the arborio rice and cook 1-2 minutes to lightly toast. Carefully pour in the wine. Cook, stirring frequently, until the wine is absorbed.
  • Add 3 cups of stock, one cup at a time, letting each cup full absorb before adding the next. Add the last cup of stock 1/4 cup at a time, until the rice is cooked al dente. You may not use all of the stock.
  • Once the rice is done cooking, stir in the butter and Parmesan cheese. Mix until melted and blended. Stir in the chicken and the peas and cook a minute or two to warm through. 
  • Top with toasted slivered almonds, if desired, and serve hot.