Creamy Artichoke Risotto with Chicken Thighs & Pea Pistou

Seared chicken thighs nested into a creamy artichoke risotto, finished with a bright green pea pistou. It's the kind of dish that feels like a restaurant sent it to your patio. Almost one pan, entirely worth it.

Ingredients

This is what you'll need to make this delicious Spring Dish:

• Boneless Skinless Chicken Thighs
• Arborio Rice
• Chicken Stock
• Garlic
• Butter
• Parmesan Cheese
• Olive Oil
• Artichoke Hearts
• Frozen Peas
• Fresh Basil Leaves
• Lemons
• Salt + Pepper

See recipe card for quantities.

Instructions

1. Make the pistou: Blend 1 cups frozen peas, thawed, ½ cups fresh basil leaves, packed, 3 tablespoons olive oil (for pistou), and 1 tablespoons lemon juice until smooth. Season with salt. Set aside at room temp it will sit happily while you cook everything else.
2. Warm your stock: Pour 5 ½ cups chicken stock into a small saucepan over low heat and keep it warm throughout. Never add cold stock to risotto.
3. Sear the chicken: Pat 4 boneless skinless chicken thighs dry and season all over with salt, and pepper. Heat 2 tablespoon of 3 tablespoons olive oil, divided in a wide, heavy-bottomed pan over medium-high heat. Sear the chicken 4-9 minutes per side until deep golden and cooked through. Transfer to a cutting board to rest.
4. Build the base: Reduce heat to medium. Add remaining 1 tablespoon of 3 tablespoons olive oil, divided to the same pan. Add 3 garlic cloves, minced and 14 ounces of artichoke hearts, drained and roughly chopped and cook 2 minutes more, scraping up any browned bits from the chicken as you stir.
5. Toast the rice: Add 1 ½ cups Arborio rice and stir to coat in the oil. Toast for 2 minutes stirring constantly, until the edges of the grains look slightly translucent.
6. Add stock and stir: Add your warm stock about ½ cup at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. Keep the heat at a gentle simmer. This takes about 18-20 minutes.
7. Slice the chicken and finish the risotto: While the last ladle of stock absorbs, slice or shred your rested 4 boneless skinless chicken thighs. Remove the pan from heat. Stir in 3 tablespoons unsalted butter and ⅛ cup Parmigiano-Reggiano, finely grated vigorously until creamy and glossy. Nestle the sliced chicken into the risotto to warm through. Season generously with 1 pinch kosher salt and black pepper.
8. Plate and serve: Spoon into wide bowls, drizzle the pistou generously over the top, and finish with ⅓ cup Parmigiano-Reggiano, shaved (to finish). Serve immediately!

Substitutions

• Chicken Thighs: Boneless skinless chicken breasts work if that's what you have, just watch your sear time.T highs are more forgiving and have more flavor, which is why I always reach for them first.
• Artichoke Hearts: Jarred or canned both work here. Just make sure they're packed in water, not oil or marinated, the marinated ones will throw off the flavor of your risotto base. Drain and rinse them well either way.
• Peas: Fresh peas when they're in season are incredible here. Frozen peas work great all year round. If you want to skip the pistou altogether, a handful of baby spinach stirred into the risotto in the last two minutes is a simple, beautiful alternative.

Variations

• Make it vegetarian: Skip the chicken entirely and use vegetable stock. The artichoke risotto on its own is genuinely satisfying, especially with a soft poached egg on top.
• Add chickpeas: Drain and rinse a 15 oz can and stir them in with the artichokes. They absorb the flavors of the broth beautifully and make the dish heartier without any extra effort.
• Add greens: A big handful of baby spinach or arugula stirred in during the last two minutes of cooking wilts right into the risotto. Arugula adds a nice peppery bite.

Equipment

• Wide, heavy bottomed pan
• Small saucepan
• Wooden spoon or silicone spatula
• Blender, immersion blender or food processor
• Ladle

Storage

• Refrigerator: Store in an airtight container for up to 3 days. The risotto will thicken significantly as it sits, which is normal.
• Reheating: Add a splash of warm chicken stock or water to the pan over medium-low heat and stir gently until it loosens back up. A squeeze of fresh lemon and a little extra Parm stirred in at the end brings it right back to life.
• Pistou: Keeps in the fridge in a sealed jar for up to 3 days.
• Do not freeze

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Pairing

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