- Prep Time:10 mins
- Cook Time:25 mins
Garden Pea & Chicken Risotto
Risotto is always a hit with the family and not just because there’s only one pot to wash up at the end! We've made the classic combination of chicken and pea even better by adding buttery sliced mushrooms. Shave some parmesan over the top and sprinkle with cracked pepper for a delicious finish.
Original recipe by SIMPLY GREAT MEALS | 1.7.15
+1 1 CAN (220g) EDGELL SLICED MUSHROOMS IN BUTTER SAUCE
- 1 tablespoon oil
- ½ cup frozen Birds Eye Chopped Onions
- 1 clove garlic, crushed
- 1½ cups arborio rice
- ½ cup white wine
- 4 cups boiling chicken stock
- ½ x 500g packet frozen Birds Eye Garden Peas
- 1-2 cups diced cooked chicken
- 1 tablespoon chopped fresh parsley
- 1 tablespoon grated Parmesan cheese
Heat oil in a large saucepan. Sauté frozen Birds Eye Chopped Onions and garlic for 2-3 minutes. Stir in rice and cook for 1-2 minutes, stirring continuously.
Add wine and ½ cup of chicken stock, stir until absorbed.
STIR EDGELL MUSHROOMS IN BUTTER SAUCE INTO REMAINING BOILING CHICKEN STOCK.
Gradually pour into pan, stirring continuously. Cover and simmer for 10 minutes, stirring occasionally.
Add frozen Birds Eye Garden Peas and chicken and continue to simmer for a further 5 minutes. Stir in parsley and Parmesan. Serve immediately.
BBQ chicken is a quick and easy alternative to use.
For those that really love mushrooms, change to a 410g can of Edgell Mushrooms in Butter Sauce.