Recipes and Cooking Risotto with Chicken and Spring Peas 3.8 (12) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 4, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 30 mins Servings: 2 Jump to Nutrition Facts Ingredients 1 tablespoon olive oil ¼ cup chopped onion 1 clove garlic, minced ½ cup uncooked arborio rice 2 ¼ cup chicken or vegetable broth ½ cup loose-pack frozen tiny or regular-size peas 2 tablespoon coarsely shredded carrot ⅔ cup shredded cooked chicken 1 cup fresh spinach, shredded 2 tablespoon grated Parmesan cheese (1 ounce) 1 teaspoon snipped fresh thyme Directions 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. 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. Rate it Print Nutrition Facts (per serving) 351 Calories 10g Fat 48g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 351 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 37mg 12% Sodium 1208mg 53% Total Carbohydrate 48g 17% Total Sugars 5.8g Protein 18g Vitamin C 17.5mg 88% Calcium 101mg 8% Iron 3.1mg 17% Potassium 157mg 3% Folate, total 138.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.