Chicken, Pea and Mushroom Risotto

Our dietitians' favourite

An elegant one-dish meal for family or company.

  • Prep: 25 min
  • Cooking: 20 min
Yields 4 - 6 servings
chicken pea and mushroom risotto

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.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 524 Calories
Protein: 43 g
Carbohydrate: 53 g
Fat: 14 g
Fibre: 3.2 g
Sodium: 436 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 34 % / 370 mg
Selenium: 83 %
Niacin: 69 %
Folate: 68 %
Vitamin B12: 65 %