Risotto with Chicken and Spring Peas

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  • Makes: 2 servings
  • Start to Finish: 30 mins

Risotto with Chicken and Spring Peas

Directions

  1. In a large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Add the uncooked rice. Cook and stir about 5 minutes or until rice is golden brown.
  2. Meanwhile, in a medium saucepan bring broth to boiling; reduce heat to keep broth simmering. Carefully add 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1/2 cup broth, 1/4 cup at a time, stirring constantly until the broth has been absorbed. (This should take 18 to 20 minutes total.)
  3. Stir in remaining broth, the peas, and carrot. Cook and stir until rice is slightly firm (al dente) and creamy.
  4. Stir in chicken, spinach, Parmesan cheese, and thyme; heat through. Serve immediately.

From the Test Kitchen

Shortcut Risotto:

In a medium saucepan heat olive oil over medium heat. Add onion and garlic; cook until onion is tender. Add uncooked rice. Cook and stir for 2 minutes. Carefully stir in the broth. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover).Remove from heat. Stir in peas and carrot. Cover and let stand for 5 minutes. Rice should be just tender and the mixture should be slightly creamy. (If necessary, stir in a little water to reach desired consistency.) Stir in chicken, spinach, Parmesan cheese, and thyme; heat through. Serve immediately.

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Nutrition Facts (Risotto with Chicken and Spring Peas)

  • Per serving:
  • 351 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 37 mg chol.,
  • 1208 mg sodium,
  • 48 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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