Herb Roasted Chicken and Creamy Pea Risotto

I FINALLY got around to making two dishes I've had on my "to do" list forever- roast chicken and risotto! The sense of accomplishment I got from making two fairly complicated dishes was amazing! Boyfriend was working late and my family was scattered across the eastern seaboard so mom and Brother #2 came over for a nice and simple (and may I add DELICIOUS) Sunday dinner.

The chicken is actually much easier than I thought (I may debate not buying those rotisserie chickens - may) and the risotto is my new go to comfort food- it's like macaroni and cheese for foodies.

I remember watching my mother and grandmother pull the "giblets" out of the turkey on Thanksgiving and gagged every time. My first experience with a raw chicken was still gagworthy but I got through it. :) I stuffed the cavity of the chicken with lemons, onion, garlic and rosemary and poured herb-infused melted butter and olive oil  over the chicken. (I used this recipe as a guide: http://www.tasteofhome.com/Recipes/Roasted-Chicken-with-Rosemary)

The risotto was amazing and while it took a lot of time (and attention to detail- my least favorite thing in life), it really was amazing. I used a Pioneer Woman recipe as a guide (Ree is everything I hope to be in life- I adore this woman!) and added peas at the very end for color and health factor.

I served the chicken and risotto with candied carrot coins and rosemary garlic bread.

Creamy Pea Risotto

Ingredients:

• 2 cups Parmesan and Pecorino Romano cheese 
• 3 cloves garlic
• 1 Onion (or 1-2 shallots)
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1 pound Arborio Rice
• 6 cups chicken broth
• 1 cup half and half
• 2 cups frozen peas (run under hot water and unfrozen)
• Salt, pepper, and chives to taste

Directions(from PW)

Grate 2 cups of cheese. Peel and finely dice 3 to 4 cloves of garlic. Dice ½ of a large onion.
Heat a large skillet over medium-low heat and add 1 tablespoon of Olive Oil. Then add 1 tablespoon of butter. Throw in the garlic and onion and sauté for a couple of minutes until the onion is translucent.
Add 1 pound of Arborio rice and stir to coat the rice thoroughly. Adding 1 cup at a time, add 7-8 ounces of chicken broth, stirring constantly after each addition. As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. Do not stop stirring. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.
When more of the broth is absorbed pour in 1 to 1 ½ cups of heavy cream. Next add the grated cheese and stir thoroughly. Add peas. Add in plenty of fresh cracked pepper and about 1 to 2 tablespoons of chopped chives. Add salt to taste.