Chicken and Mushroom Risotto with Peas

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Nutritional Info
  • 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

View full nutritional breakdown of Chicken and Mushroom Risotto with Peas calories by ingredient
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Number of Servings: 8


    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


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 browned
4. Add the shallots and cook until soft
5. Add mushrooms, garlic and rice. Stir for 2 minutes
6. Add chicken broth and wine and bring to a boil
7. 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 cooking
9. Add cheese and stir. Serve hot!

Makes (8) 1 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user DIVA3993.

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