Chicken, mushroom and pea risotto
An effortless combination, tender chicken and grilled mushrooms are beautiful tossed through this creamy pea risotto dish. Serve up for dinner with a glass of wine for a warming, hearty meal.
- 15 mins preparation
- 35 mins cooking
- Serves 4
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Ingredients
Chicken, mushroom and pea risotto
- 1 tablespoon olive oil
- 500 gram chicken breast, cut into 2cm chunks
- 30 gram butter
- 100 gram mushrooms, thinly sliced
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 1/2 cup arborio rice
- 2 cup chicken stock
- 420 gram can condensed cream of mushroom soup
- 1 cup frozen peas
- 1/3 cup grated parmesan cheese
- 1 tablespoon chopped thyme, plus extra sprigs, to serve
- crusty bread, to serve
Method
Chicken, mushroom and pea risotto
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1Preheat oven to moderate, 180°C.
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2Heat oil in a large saucepan on high. Cook chicken in 2 batches, 3-4 minutes each, until browned. Transfer to a plate.
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3Melt butter in same pan on high. Sauté mushrooms, onion and garlic, 3-4 minutes, until tender. Add rice. Cook, stirring, 1 minute.
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4Stir in stock and soup. Bring to the boil, stirring constantly. Transfer to an ovenproof dish with a tight-fitting lid.
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5Bake, covered, 15 minutes, stirring twice during cooking. Stir chicken through. Bake a further 10 minutes, until rice is tender and chicken is cooked through.
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6Stir through peas, parmesan and thyme. Season to taste. Rest, covered, 3 minutes. Top with extra thyme and serve with bread, if you like.
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