What you need - Ingredients list

Garden Pea & Chicken Risotto
4 Serves
0:10 prep
0:20 cook
Garden Pea & Chicken Risotto

Perfect for those cooler nights to fill hungry tummies.

4 serves
0:10 prep
0:20 cook


  • 1 tablespoon oil
  • ½ cup frozen Birds Eye Chopped Onions
  • 1 clove garlic, crushed
  • 1½ cups arborio rice
  • ½ cup white wine
  • 4 cups boiling chicken stock
  • ½ x 500g packet frozen Birds Eye Garden Peas
  • 1 cup diced cooked chicken
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated parmesan cheese
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Step 1

Heat oil in a large saucepan. Sauté frozen Birds Eye Chopped Onions and garlic for 2-3 minutes. Stir in rice and cook for 1-2 minutes, stirring continuously.

Step 2

Add wine and ½ cup of chicken stock, stir until absorbed. Gradually pour in remaining boiling chicken stock, stirring continuously. Cover and simmer for 10 minutes, stirring occasionally.

Step 3

Add frozen Birds Eye Garden Peas and chicken and continue to simmer for a further 5 minutes. Stir in parsley and parmesan. Serve immediately.

Tip BBQ chicken is a quick and easy alternative to use.