Mushroom Risotto with Chicken and Peas

8 reviews
2 8

Creamy risotto requires some patience but it’s always worth the wait.

  • Serves: 4
  • Prep Time:
  • Cook Time:
  1. Pour the broth into a saucepan set over medium heat; bring to a simmer. Reduce the heat to low to maintain heat. Meanwhile, heat the oil in a Dutch oven set over medium heat. Add the mushrooms, onion and thyme. Cook for 7 minutes or until browned. Add the rice, garlic, salt and pepper. Cook for 2 minutes or until well coated and fragrant.
  2. Add the wine and cook for 2 minutes or until reduced by half. Ladle in 1 cup (250 mL) broth. Cook, stirring constantly, until almost all the liquid is absorbed. Continue to add all but ½ cup (125 mL) of the broth, 1 cup (250 mL) at a time and stirring constantly, for 20 to 25 minutes or until the rice is tender, but still slightly toothsome in the centre.
  3. Stir in the reserved ½ cup broth, chicken, peas and parsley. Cook for 2 to 3 minutes or until heated through. Serve immediately.

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