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Chicken medallions in pea risotto

  • 30/03/2016
  • Easy
  • 4
  • 40 min

Serve the chicken medallions on peas risotto, sprinkled with parmesan shavings.

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  • 18 oz (500 g) chicken breast
  • salt
  • black pepper
  • ½ teaspoon curcuma (turmeric)
  • ¼ cup (50 ml) white wine
  • 1 teaspoon mustard
  • 3 tablespoons olive oil
  • Risotto
  • 3 cups (700 ml) Vegeta Chicken Reduced Sodium Broth
  • 10 ½ oz (300 g) frozen peas
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 9 oz (250 g) Arborio rice
  • ¼ cup (50 ml) sherry wine


  1. Shavings of Gran Padano parmesan cheese
  2. 1.
    Slice chicken breast into medallions.
  3. 2.
    Mix salt, pepper, curcuma (turmeric), white wine and mustard in a small bowl.
  4. 3.
    Rub mixture into chicken medallions. Marinate for 30 minutes in the refrigerator.
  5. For Risotto:
  6. 1.
    Cook peas in 1 ¾ cups (400 ml) Vegeta Chicken Reduced Sodium Broth. When peas are cooked, remove from heat, allow to cool a little and, using a hand blender, puree the peas with a little of the cooking liquid.
  7. 2.
    Fry chopped onions in hot oil until golden.
  8. 3.
    Add crushed garlic, rice and sherry wine. Add in remaining broth and cook over low heat, stirring occasionally.
  9. 4.
    When rice is half cooked, add in pureed peas and salt and pepper to taste.
  10. 5.
    Fry marinated chicken breast in hot oil until golden and cooked through.


Serve fried chicken medallions with pea risotto, and sprinkle with parmesan shavings.


Risotto must be well combined, which can be achieved by leaving it covered after cooking for 3-5 minutes before serving.