Creamy Chicken and Pea Risotto (Easy Weeknight Comfort)

^{Published on March 20th, 2026}

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Intermediate

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There’s something deeply comforting about a bowl of creamy risotto. It’s warm, rich, and satisfying—but often seen as a dish reserved for special occasions. This easy chicken and pea risotto proves otherwise. With a simplified cooking method and everyday ingredients, you can enjoy a restaurant-style dish at home without the usual effort.

What makes this recipe stand out is its practicality. It’s perfect for using up leftover chicken and frozen peas, transforming simple ingredients into something genuinely delicious. The result is a creamy, flavour-packed risotto with tender grains of rice, juicy chicken, and bursts of sweetness from peas.

If you’re looking for a reliable, budget-friendly meal that still feels indulgent, this is one to keep on repeat.

Why You’ll Love This Chicken and Pea Risotto

• Uses leftover chicken, reducing waste and saving money
• Quick and easy method—no need to add stock gradually
• Creamy texture without complicated techniques
• Balanced flavours: savoury, slightly sweet, and rich
• Ready in around 30 minutes

Ingredients (Serves 4)

2 tbsp mild olive oil or sunflower oil
3 ½ tbsp Italian extra virgin olive oil (Use the highest quality you have!)
1 onion, halved and coarsely grated
2 garlic cloves, grated
250g arborio risotto rice
100ml white wine, dry vermouth, or water
1 litre chicken stock (made with 1 stock cube)
250g cooked chicken, cut into small pieces
200g frozen peas
75g Grana Padano or similar hard cheese, finely grated
25g butter
Freshly ground black pepper

Instructions

Start by heating the oil in a large non-stick saucepan over medium heat. Add the grated onion and garlic, cooking for 2–3 minutes until softened and lightly golden. This builds the base flavour of your risotto.
Stir in the arborio rice and cook for about 30–40 seconds, ensuring each grain is coated in oil. This step helps the rice toast slightly, enhancing its texture and flavour.
Pour in half of the wine and let it bubble for around 30–40 seconds. Once slightly reduced, add all the chicken stock at once and bring the mixture to a boil. Reduce the heat and let it simmer uncovered for 8–10 minutes, stirring frequently, until the rice becomes creamy and nearly tender.
Add the remaining wine, followed by the cooked chicken and frozen peas. Continue cooking for another 4–5 minutes, stirring constantly, until everything is heated through and the rice has a slight bite.
Remove from the heat and stir in the butter and grated cheese. Season generously with black pepper. Cover the pan and let it rest for 5 minutes—this final step allows the risotto to become even creamier before serving.

Tips for the Perfect Risotto

• Use arborio rice for the best creamy texture
• Stir frequently to release the rice’s natural starch
• Don’t overcook—the rice should have a slight bite (al dente)
• Let it rest before serving for a richer consistency

Final Thoughts

This chicken and pea risotto is proof that comfort food doesn’t have to be complicated. With minimal effort and simple ingredients, you get a creamy, satisfying dish that works just as well for a quick weeknight dinner as it does for a cosy weekend meal.

Once you try this method, it might just become your go-to risotto recipe.