Mushroom Risotto with Chicken and Peas
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
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.
Stir in the reserved ½ cup broth, chicken, peas and parsley. Cook for 2 to 3 minutes or until heated through. Serve immediately.
|Per 1 ¼ cups (300 mL) serving||Amount|
|Saturated Fat||1.5 g|
|Per 1 ¼ cups (300 mL) serving||% Daily Value|