Chicken, Pea and Mushroom Risotto
A creamy risotto made with tender chicken, peas, and mushrooms, enriched with Canadian milk and finished with Parmesan for a rich, comforting dish.
Preparation time
25 minutes
Cooking time
20 minutes
Yield
4- 6 servings
Nutritional information
Energy
435 Calories
Protein
19 g
Carbohydrate
58 g
Fat
14 g
Fibre
2.9 g
Sodium
544 mg
Top 5 Nutrients
(% DV*)
Calcium
26 % / 336 mg
Selenium
56 %
Niacin
55 %
Riboflavin
47 %
Vitamin B12
42 %
*percentage of daily value
Ingredients
- 2 1/2 tbsp (37.5 mL) butter
- 3 large garlic cloves minced
- 1 tsp (5 mL) dried rosemary crushed
- 1 medium onion chopped
- 1 1/2 cups (375 mL) Arborio rice
- 1 lb (500 g) cooked chicken cut into small chunks
- 1 cup (250 mL) hot chicken stock
- 3 cups (750 mL) hot milk
- 1 cup (250 mL) frozen peas thawed
- 3 cups (750 mL) brown mushrooms sliced
- 1 cup (250 mL) freshly grated Canadian Parmesan cheese
- Salt and pepper to taste
Preparation
- In large heavy pot, melt butter. Sauté onion, garlic and rosemary over medium heat for 3 minutes.
- Add rice and cook, stirring 2 minutes.
- Mix in stock and mushrooms. Bring to a boil and reduce heat to a gentle boil.
- When stock is absorbed, start adding milk, half a cup at a time, stirring each batch until absorbed.
- Add peas and chicken, then cheese. Add more hot liquid if needed. Season and serve.
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