Mushroom Risotto with Chicken and Peas

Mushroom Risotto with Chicken and Peas

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

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 4 cups (1 L) sodium-reduced chicken broth
  • 2 tbsp (30 mL) olive oil
  • 4 cups (1 L) assorted mushrooms, such as cremini, shiitake and oyster, chopped
  • 1 onion, finely-chopped
  • 1 tbsp (15 mL) fresh thyme, finely-chopped
  • 1 1/2 cups (375 mL) Arborio rice
  • 4 cloves garlic, minced
  • 1/2 tsp (2.5 mL) each salt and pepper
  • 1/2 cup (125 mL) white wine
  • 2 cups (500 mL) cooked chicken, chopped
  • 1 cup (250 mL) peas
  • 1/4 cup (60 mL) fresh parsley, chopped
  • Asiago cheese, grated (for garnish)
  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.

Nutrition Info

  • Per 1 ¼ cups (300 mL) serving Amount
  • Calories 485
  • Protein 28 g
  • Fat 10 g
  • Saturated Fat 1.5 g
  • Carbohydrate 65 g
  • Fibre 3 g
  • Sugar 5 g
  • Cholesterol 32 mg
  • Sodium 334 mg
  • Per 1 ¼ cups (300 mL) serving % Daily Value
  • Potassium 297
  • Calcium 2
  • Iron 12
  • Vitamin A 16
  • Vitamin C 14
  • Vitamin B6 11
  • Vitamin B12 4
  • Folate 7
  • Magnesium 5
  • Zinc 5

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