Chicken, Pea and Mushroom Risotto

Name: Chicken, Pea and Mushroom Risotto
Yield: 4 - 6 servings
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

Our dietitians' favourite

An elegant one-dish meal for family or company.

Prep: 25 min
Cooking: 20 min

Yields 4 - 6 servings

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.