Risotto with Chicken and Spring Peas
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.
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Risotto with Chicken and Spring Peas
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.
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.
Nutrition Facts (Risotto with Chicken and Spring Peas)
- Per serving:
- 351 kcal ,
- 10 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 37 mg chol. ,
- 1208 mg sodium ,
- 48 g carb. ,
- 3 g fiber ,
- 6 g sugar ,
- 18 g pro.