Chicken, mushroom and pea risotto

Plump chicken pieces cooked with vegetables and rice... a tasty supper dish.

Serves: 4

Preparation time:  15 minutes

Cooking time:  35 minutes

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You will need

  • 2 tablespoons Sainsbury's olive oil
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, peeled and chopped
  • 350g Sainsbury's arborio risotto rice
  • 1 x 241g pack Sainsbury's diced chicken, cut into smaller pieces
  • ½ x 400g pack basics mushrooms, sliced
  • 1 chicken stock cube, made up to 1.2 litres with hot water
  • 300g British garden peas by Sainsbury's
  • ½ x 125g pack basics mozzarella cheese ball, torn
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Recipe Information

Step by step guide to making Chicken, mushroom and pea risotto

  1. Heat 1 tablespoon of oil in a large frying pan, add the onion and cook for 5-10 minutes until starting to soften. Add the garlic and risotto rice for the last minute.
  2. Meanwhile, in a separate frying pan, heat the remaining 1 tablespoon olive oil, then add the chicken and mushrooms. Cook for 5-10 minutes over a medium heat, until the chicken is cooked through and the mushrooms are brown.
  3. Add the stock to the rice pan, a ladleful at a time, waiting until almost all of the stock has been absorbed before adding the next lot. This should take about 20 minutes.
  4. Stir through the peas and cook for a further 2-3 minutes. Just before serving, stir through the chicken, mushrooms and mozzarella. Season to taste and serve.

Make it veggie: Try swapping the chicken for 410g Sainsbury's kidney beans and the chicken stock for vegetable stock.

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Nutritional information for Chicken, mushroom and pea risotto

Nutritional information for Chicken, mushroom and pea risotto

Nutrition type per serving
Calories 545 kcal
Total Fat 12.5g
Saturated Fat 3.6g
Salt 0.28g
Sugar 4.7g

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