Spring Risotto Recipe

Name: Spring Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock; 1 tbsp extra virgin olive oil; 1 small onion, finely chopped; 4 oz mushrooms, sliced; 2 cups arborio rice; 2/3 cup dry white wine; 1 1/2 cups shredded cooked chicken; 2/3 cup frozen peas; 1/3 cup grated Parmesan cheese, plus additional, to serve; 2 tbsp butter, chopped; None None Grated peel and juice of 1 lemon; 2 tbsp chopped parsley, plus additional, to serve; None None Crusty bread, to serve

Servings: persons

6 cups chicken stock
1 tbsp extra virgin olive oil
1 small onion, finely chopped
4 oz mushrooms, sliced
2 cups arborio rice
2/3 cup dry white wine
1 1/2 cups shredded cooked chicken
2/3 cup frozen peas
1/3 cup grated Parmesan cheese, plus additional, to serve
2 tbsp butter, chopped
None None Grated peel and juice of 1 lemon
2 tbsp chopped parsley, plus additional, to serve
None None Crusty bread, to serve

1
Pour stock into medium saucepan and bring to a slow simmer. Keep warm.
2
Heat oil in a large heavy-bottomed saucepan on medium heat. Saute mushroom 1-2 mins. Remove from pan. Add onion to pan and saute 3-4 mins, until tender. Add rice and stir 1 min to coat well.
3
Pour in wine and stir 1 min until absorbed. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 30 mins or until rice is tender but firm to the bite).
4
Remove from heat. Stir in chicken, peas, mushroom, Parmesan cheese, butter and lemon peel and juice. Season to taste. Let stand, covered, for 2 mins. Serve with additional grated Parmesan cheese, parsley and crusty bread.

1242

kcal

Calories

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups chicken stock, 1 tbsp extra virgin olive oil, 1 small onion, finely chopped, 4 oz mushrooms, sliced, and more.

Yes, Spring Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Risotto

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