Chicken, Mushroom and Pea Risotto.

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READY IN: 50mins
SERVES: 4
YIELD: 4 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil peas until tender.
  • Bring stock, water and wine to boil in a large saucepan, cover, keep hot.
  • Heat half the oil in a large frypan.
  • Cook mushrooms, stirring, until soft, remove from pan.
  • Heat remaining oil, cook onion and garlic, stirring, until onion is soft.
  • Add rice, stir to coat in oil mixture.
  • Stir in 1 cup of the stock mixture, cook, stirring, over low heat until liquid is absorbed.
  • Continue adding stock mixture in I cup batches, stirring until absorbed after each addition.
  • Total cooking time should be about 35 minutes or until rice is just tender.
  • Stir in cooked peas, mushrooms, chicken and cheeses, stir until hot.
  • Serve immediately.
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