• 12 Ratings

The secret to creamy, dreamy spring pea risotto? Add the broth a half cup a time and stir until absorbed. Repeat until you use up all the broth called for in this chicken risotto recipe.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

  • Stir in remaining broth, the peas, and carrot. Cook and stir until rice is slightly firm (al dente) and creamy.

  • Stir in chicken, spinach, Parmesan cheese, and thyme; heat through. Serve immediately.

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.

Nutrition Facts

351 calories; 10 g total fat; 2 g saturated fat; 0.9 g polyunsaturated fat; 5.3 g monounsaturated fat; 37 mg cholesterol; 1208 mg sodium. 157 mg potassium; 48 g carbohydrates; 3.4 g fiber; 6 g sugar; 18 g protein; 0 g trans fatty acid; 4473 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 138 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 3 mg iron;

Reviews

12 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1