Chicken, Pea and Mushroom Risotto

By elco

Ingredients

• 2 1/2 tbsp butter
• 3 large garlic cloves, minced
• 1 tsp dried rosemary, crushed
• 1 medium onion, chopped
• 1 1/2 cups Risotto
• 1 lb cooked chicken, cut into small chunks
• 1 cup hot chicken stock
• 3 cups hot milk
• 1 cup frozen peas, thawed
• 3 cups brown mushrooms, sliced
• 1 cup freshly grated Canadian Parmesan cheese
• salt and pepper to taste

Preparation

Step 1

In large heavy pot, melt butter. Saute onion, garlic and rosemary over medium heat for 3 minutes. Add risotto and cook, stirring 2 minutes. Mix in stock and mushrooms. Bring to a boil and reduce heat to gentle boil. When stock is absorbed, start adding milk, half a cup at a time, stirring each batch until absorbed. Add peas and chicken, then cheese. Add more hot liquid if needed. Season and serve.