Dinner

Chicken and Mushroom Risotto with Peas is for Dinner.

Chicken and Mushroom Risotto with Peas takes 10 minutes to prepare.

Chicken and Mushroom Risotto with Peas takes 30 minutes to cook.

Chicken and Mushroom Risotto with Peas makes 8 servings.

The ingredients for Chicken and Mushroom Risotto with Peas are:

3 Chicken Breasts, no skin or bone
2 tbsp Olive Oil
2 Shallots, minced
2 Garlic cloves, minced
8 oz Baby Portobello Mushrooms, sliced
12 oz Arborio Rice
3 cans Swanson Chicken Broth 99% Fat Free
3 oz White Wine
1/2 cup Parmesan Cheese, grated
1/2 cup Romano Cheese, grated
1 cup frozen peas

Here is how you make Chicken and Mushroom Risotto with Peas:

1. Cut chicken into half inch strips.2. Heat olive oil in a large pan over medium-high heat.3. Add chicken and cook until browned4. Add the shallots and cook until soft5. Add mushrooms, garlic and rice. Stir for 2 minutes6. Add chicken broth and wine and bring to a boil7. Reduce the heat to medium and stir constantly until creamy and the rice is tender (15-18 minutes)8. Add frozen peas about 10 minutes into cooking9. Add cheese and stir. Serve hot!Makes (8) 1 cup servings.Number of Servings: 8Recipe submitted by SparkPeople user DIVA3993.

The nutritional information for Chicken and Mushroom Risotto with Peas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 310.1

• Total Fat: 10.5 g
• Cholesterol: 71.0 mg
• Sodium: 973.5 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 0.9 g
• Protein: 31.1 g