Chicken, mushroom and pea risotto

Chicken, mushroom and pea risotto

By
From
Recipes for a Great Life
Serves
2
Photographer
Greg Elms

Risotto is fun to prepare and makes a very filling and tasty meal. Once you know the basic technique it’s easy to create your own risotto recipes using your favourite ingredients.

Ingredients

Quantity Ingredient
2 1/2 cups * chicken broth [rid:11051]
or 2 1/2 cups * vegetable broth [rid:11052]
1/2 cup peas, shelled
2 chicken thighs, boned and skin removed
6 mushrooms, sliced
1 tablespoon olive oil
1/2 small onion, finely diced
1 small carrot, finely diced
1 celery stick, finely diced
3/4 cup risotto rice
1/4 cup dry white wine
salt
freshly ground black pepper
2 tablespoons parmesan cheese, freshly grated
2 tablespoons parsley, chopped, to garnish

Method

  1. Bring the stock to the boil in a large saucepan. Add the peas and cook for 3 minutes.
  2. Cut the chicken into 1 cm pieces and add to the pan with the mushrooms. Simmer for 3 minutes then use a slotted spoon to remove the chicken, mushrooms and peas from the pan and set them aside. Keep the stock at a gentle simmer.
  3. Heat the oil in a non-stick saucepan over a low heat. Add the onion, carrot and celery and sauté for 2 minutes. Add the rice and stir well for 1 minute. Add the wine, increase the heat and bring to the boil. Season with a little salt and pepper.
  4. Add about a third of the simmering stock to the rice, stir well, then reduce the heat to a simmer. Stir the rice every few minutes. When all the stock has been absorbed, add a little more. Continue stirring regularly and adding stock until the rice is cooked, which will take 15–20 minutes. If you run out of stock, add boiling water. Test a grain of rice (without burning yourself) to check that it is cooked. Each grain should be soft, but with a slight hint of firmness at the centre.
  5. When the rice is cooked, return the chicken, mushrooms and peas to the pan with the parmesan cheese. Stir briefly, then cover and leave to rest for 5 minutes before serving. Garnish with a sprinkle of chopped parsley to serve.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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