Chicken, Mushroom And Pea Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through.
• STEP 2.Remove the chicken from the pan and set aside. In the same pan, add butter and sliced mushrooms. Cook until the mushrooms are golden brown and tender.
• STEP 3.Add Arborio rice to the pan and stir to coat the grains with the butter and mushroom mixture. Cook for a minute until the rice becomes translucent.
• STEP 4.Pour in white wine and cook until it is absorbed by the rice. Gradually add chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
• STEP 5.Continue adding the chicken broth and stirring until the rice is cooked al dente and has a creamy consistency. This process will take about 20-25 minutes.
• STEP 6.Stir in frozen peas and cooked chicken. Cook for an additional 2-3 minutes until the peas are heated through.
• STEP 7.Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
• STEP 8.Serve the risotto hot, garnished with fresh parsley and additional Parmesan cheese if desired.

Cooking Tips

• Use homemade chicken broth for the best flavor, but store-bought broth works well too.
• Make sure to constantly stir the risotto while adding the broth to prevent it from sticking to the pan.
• For a vegetarian version, you can omit the chicken and use vegetable broth instead.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to restore the creamy texture.

Storage and Serving

• Serve the Chicken, Mushroom, and Pea Risotto as a main course with a side salad or crusty bread.
• Garnish with fresh parsley and additional grated Parmesan cheese for added flavor.
• This dish pairs well with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
• To make the risotto ahead of time, prepare it up until the point of adding the peas and chicken. Allow it to cool completely, then transfer to an airtight container and refrigerate. When ready to serve, reheat the risotto in a saucepan over low heat, adding the peas and chicken and continuing with the recipe.