Chicken & Pea Risotto

After tasting sous-vide chicken breast, you’ll never go back to regular again.

Prep Time  25 Minutes

Cook Time  1 Hour

Serves  4

The key to a great risotto is that it shouldn’t be rushed: go for medium heat and a gradual addition of stock, waiting for each addition to be absorbed into the rice before adding the next. This encourages release of starch which makes the risotto creamier.


  • 2 boneless, chicken breast (skin-on)


  • 15ml olive oil
  • 1 onion
  • 400g arborio rice
  • 2 litres chicken or vegetable stock
  • 50ml white wine
  • Salt & black pepper
  • 200g frozen peas
  • 50ml cream (optional)
  • 30ml oil

To Finish

  • 60g parmesan


1 hour 15 minutes before serving: 

  • Fill your sous vide water bath with water and preheat to 62°C (144°F) with 1 hour cooking time. Once target temperature is reached, seal the chicken breasts in a bag and submerge in water bath.

35 minutes before serving:

  • Heat olive oil in a pan on medium heat. Add diced onions (and bacon bits if included) and fry until soft. Add the rice stirring well for 2 minutes, before adding white wine and half of the stock.
  • Simmer the mixture until reduced, adding in more stock each time the rice comes close to fully absorbing the liquid. Continue for 20 – 30 minutes whilst stirring until the rice is cooled al dente.
  • Season with salt and black pepper. Stir in the peas and cream. Remove from heat once peas are cooked (around 2 min) and set aside.
  • Once the chicken is ready, pat them dry with kitchen towels. Season with salt and pepper. Heat up oil in a heavy-based skillet, sear the chicken breasts skin side down on high heat for 30 seconds until crisp. Remove chicken from heat, slice them into portions.

To Serve

  • Spoon risotto onto serving bowl and top it with chicken slices. Sprinkle with Parmesan prior to serving.