Risotto is a go-to-meal for us. Despite what most people think, it is not that complicated. Sure it takes a little time, but it’s worth every sweet bite. And, love takes time, and look at how worth, love is. So, put aside your fears and make this Springtime Chicken Risotto.
Despite the nasty rumors that you have to slave over the stove, stirring, and stirring, and stirring, to get the perfect risotto …. you don’t. I, took a cooking class from an Italian chef, some many moons ago, and he washed that premise away. What you need are good ingredients and very hot broth.
We adore fresh, sweet peas. Usually, they do not even last long enough to make it into a meal. Sweet. Fresh. Crisp. I brought home a pound recently and stashed them in the fridge for a rainy day. I call any sort of sweet pea, fava, or legume that needs to be shelled, the “love bean”. As there is a whole lotta love that goes into preparing them beyond popping them into your mouth. I like to turn on some great music and pour myself a glass of wine when I begin shelling, but, use whatever vices (or your children) for this task. Your recipe will thank you.
This springtime risotto is full of fresh sweet peas, delicate oyster mushrooms and shredded chicken from the silky poached chicken. What you are a vegetarian? Just leave the chicken out. I don’t use cheese or cream (okay, I grate a little cheese over my plate) in our risottos. Remember we are trying to be heart healthy. Instead, I use olive oil, fresh ingredients and a lot of love.
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Springtime Chicken Risotto
1 small yellow onion, minced
1 green garlic bulb, minced
2 tablespoons olive oil
1/4 lb oyster mushrooms
1 cup fresh green peas
1 1/2 cups risotto rice
4 cups chicken stock or vegetable stock
1 cup shredded chicken either from a poached or roasted chicken
kosher salt to taste
black pepper to taste
- Bring the stock to boil. Set aside.
- In a large frying pan, heat the olive oil over medium heat. Add the onion, stir, and cook over low heat, until soft. Approximately 5 minutes.
- Add the garlic, stir and cook for 2 minutes.
- Stir in the oyster mushrooms, and cook for 2 minutes.
- Pour the mixture into a bowl and set aside.
- In the same pan add the rice, stir for 1 minute, over low heat.
- Add 1 cup of stock. Stir to mix well.
- Let the rice cook until slightly reduced, about 8 – 11 minutes.
- Stirring every so often.
- Repeat the process with the remaining stock.
- The mixture will become creamier after each addition of stock.
- I, continue to stir, every so often, between other kitchen tasks.
- After the last addition of stock has been added, the mixture will be creamy, add the peas and chicken, stir and gently warm for a couple minutes.
- Stir in the mushroom mixture, stir, and warm for a couple minutes.
- Remove from the heat.
- Give a drizzle of olive oil over the top.