Spring Pea Risotto with Coconut-Poached Chicken

This Spring-Pea Risotto features creamy Arborio rice blended with fresh pea purée, herbs, and lemon zest, served with tender coconut-poached chicken. Garnished with sugar snap peas, watermelon radishes, and pea microgreens, it’s a bright, fresh dish perfect for brunch or dinner.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Poached C≠≠≠hicken

3 cups refrigerated unsweetened coconut milk beverage

5 green onions, chopped

2 dried bay leaves

1 teaspoon coarse kosher salt

3 (8-ounce) boneless, skinless chicken breasts

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Risotto

2 tablespoons olive oil

1 large shallot, finely chopped

2 cloves garlic, thinly sliced

1½ cups fresh spring peas, shelled; divided

½ cup tightly packed fresh basil

¼ cup tightly packed Italian parsley

1 tablespoon fresh lemon zest

4 tablespoons salted nondairy butter, divided

1½ cups Arborio rice

2 tablespoons white wine vinegar

3 cups chicken stock, warmed

1 tablespoon fresh lemon juice

Sugar snap peas, split lengthwise; for serving

Watermelon radish, thinly sliced; for serving

Baby radishes, for serving

Pea microgreens with tendrils, for garnish

Lemon zest, for garnish

Lemon wedges, for serving

Directions

For poached chicken, in a large saucepan, bring coconut milk, green onions, bay leaves and salt to a boil over medium heat. Add chicken breasts; reduce heat to medium-low. Cover and simmer for 15 to 18 minutes or until chicken reaches 165°F.
Transfer chicken breasts to a cutting board; cover with foil to keep warm. Strain poaching liquid through a cheesecloth-lined fine-mesh sieve set over a medium bowl; discard strained green onion mixture. Set 3 cups poaching liquid aside.
For pea purée, in a large Dutch oven, heat olive oil over medium heat. Add shallot; cook for 3 to 4 minutes or until softened, stirring occasionally. Add garlic; cook and stir for 1 minute. Add 1 cup shelled peas and 1 cup reserved poaching liquid. Bring to a boil; reduce heat to medium-low. Cover and simmer for 3 minutes. Transfer mixture to a high-power blender. Add basil, parsley and lemon zest. Cover and blend for 30 to 60 seconds or until smooth; set aside.
In the same Dutch oven, melt 2 tablespoons butter over medium heat. Stir in rice. Cook for 3 to 4 minutes or until rice is slightly toasted and lightly fragrant, stirring often.
Add vinegar to rice mixture; cook and stir until vinegar is absorbed. Add remaining 2 cups poaching liquid; cook and stir for 3 to 4 minutes or until almost all of the liquid has been absorbed. Reduce heat to low. Continue cooking for 20 to 25 minutes while adding ½ cup of warm chicken stock at a time, stirring after each addition until almost absorbed.
Stir pea purée into cooked rice. Cook over low heat for 2 to 3 minutes or until heated, stirring occasionally. Mixture should be creamy and rice slightly firm when done. Stir in remaining ½ cup shelled peas, 2 tablespoons butter and lemon juice.
To serve, slice chicken. Spoon risotto onto serving plates; top with chicken, sugar snap peas, and watermelon and baby radishes. Garnish with microgreens and lemon zest; serve with lemon wedges. Serve immediately.