Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Barbecued chicken, sugar snap peas and quinoa risotto Food Barbecued chicken, sugar snap peas and quinoa risotto Preparation time Cooking time Serves 4 INGREDIENTS 4 medium chicken breasts, skinless Spray olive oil 2 cups sugar snap peas, trimmed For the quinoa risotto 2 tbsp onion, finely chopped ¼ cup chicken stock 200g quinoa, rinsed under cold water (substitute with whole barley) ½ cup carrots, peeled and finely diced 2¼ cups warm chicken stock ½ tsp white pepper 2 tbsp parsley, chopped METHOD Trim the chicken breasts and cut them into 2 cm medallions. Refrigerate until ready to use. Make the risotto by putting onion and ¼ cup stock into a suitable saucepan – let boil for one minute and then add the quinoa and carrots and stir as for risotto on medium heat. Add 1 cup of the stock and stir to cook and evaporate the stock. Add the remaining stock and parsley and continue stirring until the mixture is moist, not watery – this will take 20 minutes to make and like rice risotto, it gives you 3 times the raw weight. Keep warm. Spray the chicken with oil and cook on medium hot barbecue flat plate – turn when ready and cook through. Plunge the peas into boiling water and cook for 2 minutes; drain and keep warm. Spoon equal amounts of the risotto into the centre of a welled plate, add the chicken slices to sit on top and scatter the peas around the base of the quinoa. NB: 200 grams raw quinoa will give you 600 grams of cooked risotto. If using barley, it will take much longer to cook and you will need more stock. 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