Chicken, Pea and Mushroom Risotto
Our dietitians' favouriteAn elegant one-dish meal for family or company.
- Prep: 25 min
- Cooking: 20 min
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
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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
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 % |
