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
  • Print


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


Chicken, mushroom and pea risotto
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    Heat oil in a large saucepan on high. Cook chicken in 2 batches, 3-4 minutes each, until browned. Transfer to a plate.
  • 3
    Melt butter in same pan on high. Sauté mushrooms, onion and garlic, 3-4 minutes, until tender. Add rice. Cook, stirring, 1 minute.
  • 4
    Stir in stock and soup. Bring to the boil, stirring constantly. Transfer to an ovenproof dish with a tight-fitting lid.
  • 5
    Bake, covered, 15 minutes, stirring twice during cooking. Stir chicken through. Bake a further 10 minutes, until rice is tender and chicken is cooked through.
  • 6
    Stir 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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