Pesto Butterflied Chicken and Pea Risotto

Every Week We Deliver Everything You Need To Cook Amazing Meals

Pesto Butterflied Chicken and Pea Risotto

Sometimes we just can't help the craving for comforts, well this comfort comes in really lite with a pesto grilled chicken breast and plum pea and tenderstem greens saucy risotto.

Ingredients to serve 2

  • 2 x Chicken Breasts
  • 40g x Basil Pesto
  • ½ x Onion - diced
  • 1 clove x Garlic - chopped
  • 100g x Arborio Rice
  • 200g x Peas
  • 100g x Tenderstem Broccoli - each stem halved
  • 5g x Pea Shoots
  • 15g x Parmesan - grated
  • 10g x Butter (from your pantry)
  • 2-3 cups x Tepid Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breasts
  • 80g x Basil Pesto
  • 1 x Onion - diced
  • 2 cloves x Garlic - chopped
  • 200g x Arborio Rice
  • 400g x Peas
  • 200g x Tenderstem Broccoli - each stem halved
  • 10g x Pea Shoots
  • 30g x Parmesan - grated
  • 20g x Butter (from your pantry)
  • 4-6 cups x Tepid Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a medium saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands and tenderstem broccoli well. Rinse your pea shoots thoroughly and drain on paper towel.

Gino's Tip

To butterfly a chicken breast, first, start with a sharp knife. Then place your hand on top of the boneless, skinless chicken breast, slice horizontally into the chicken, dividing it half. Stop about a half-inch from the opposite side. When done, you should be able to open up the chicken like a book so it lies flat.

Step 1 - Greens Risotto

Heat a large casserole pan over medium-high heat, add a dash of olive oil and fry your diced onion and chopped garlic for 3-4 minutes until your onions are soft and translucent. Now add your arborio rice and cook until the rice looks translucent. Proceed to add a ½ cup of tepid water. Reduce your heat to a simmer and continue cooking while stirring regularly, until all the water is almost absorbed. Repeat the process of adding tepid water until you have no water left and the rice is al dente (tender with a slight bite). Your risotto should be done in 17-20 minutes, but if it isn't cooked to your desired doneness, continue the process by adding more water. Gently fold in your grated parmesan once done, remove your pan from the heat and season to taste with salt and pepper. While your risotto is cooking and once your water in your medium saucepan has come to the boil, cook your peas for 2-3 minutes until tender, remove with a slotted spoon into a colander. Now cook your halved tenderstem broccoli for 4-5 minutes until tender and drain through your colander along with your peas. Once your vegetables are done fold them gently into your risotto along with your butter.

Step 2 - Pesto Butterflied Chicken Breast

Season your chicken breast with salt only and rub with olive oil. Heat a large grill pan over medium-high heat, once your pan is smoking hot, fry your butterflied chicken breast for 2-3 minutes on each side or until completely cooked through. Once all your chicken breasts are cooked rub them with your basil pesto.

To Serve

Divide your greens risotto amongst your servings and top with our pesto butterflied chicken breast and pea shoots.