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Nutrition info

AmountPer 1 ¼ cups (300 mL) serving
  • Calories485
  • Protein28 g
  • Fat10 g
  • Saturated fat1.5 g
  • Carbohydrates65 g
  • Fibre3 g
  • Sugars5 g
  • Cholesterol32 mg
  • Sodium334 mg
% Daily ValuePer 1 ¼ cups (300 mL) serving
  • Potassium297
  • Calcium2
  • Iron12
  • Vitamin A16
  • Vitamin C14
  • Vitamin B611
  • Vitamin B124
  • Folate7
  • Magnesium
  • Zinc5
Food prep tip

Mushroom Risotto with Chicken and Peas

  • Cooked Chicken
  • Whole
Prepping15min
Cooking25min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 28 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

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.