Chicken and Pea Orzo (Risoni)
Prep time: 
Cook time: 
Total time: 
Serves: 1 serve
A cheat's alternative to risotto.
  • 1/2 tbs of olive oil
  • 1 tsp minced garlic (equal to one clove)
  • 1/4 brown onion, finely diced
  • 130g skinless chicken breast, cut in to one inch cubes
  • 1/4 cup of orzo (risoni)
  • 60ml white wine
  • 1 and 1/2 cups of chicken stock
  • 1/2 cup of frozen peas - run under cold water to defrost slightly and remove any ice
  • Salt and pepper to taste
  • 1 tbs of parmesan cheese, grated
  1. In a heavy bottomed pan heat the oil on a medium-low heat
  2. Add the onion and garlic to the pan and cook for about 3 minutes until the onions have softened
  3. Add the chicken to the pan, turn the heat up to medium-high and cook the chicken until it is sealed on all sides - about 3-5 minutes. Stir as you go so the chicken cooks evenly.
  4. Add the orzo (risoni) to the pan and coat with the oil, stir the orzo for a couple of minutes to make sure the coating is fairly even.
  5. Add the wine and cook until the wine has almost entirely absorbed in to the orzo. Stirring constantly.
  6. Add a ladle of chicken stock and cook until almost entirely absorbed, stirring constantly.
  7. Add another ladle of chicken stock and repeat previous step until absorbed, remembering to stir.
  8. Keep gradually adding chicken stock, tasting the orzo as you go along until it is cooked to the texture you want. Strictly speaking this should be al dente but I like mine a bit softer. This should take about 10-15 minutes. You also need to make sure the chicken is cooked.
  9. Stir the peas in about half way through incorporating the chicken stock.
  10. Once the orzo has the texture you want and the chicken is fully cooked, season with salt and pepper to taste.
  11. Serve in a bowl and garnish with the parmesan cheese.
Nutrition Information
Calories: 510
Recipe by Shrinking Single at