Chicken, Pea, and Mushroom Risotto

My love affair with risotto began last July in London.  We ate at the restaurant in the Crowne Plaza hotel before seeing Wicked.  Mom and I both chose the pea and asparagus risotto as our main course.  It was so tasty that I scarfed down my bowl in less than 5 minutes and secretly wished they would bring me another portion!  

Risotto from the Crowne Plaza hotel in London

Creme brulee was our delicious dessert!

Before the show - the curtain was a map of Oz

Immediately after we returned home, I set about learning how to make it myself.  The following recipe is a hybrid of several different ones that I came across.  You can add any veggies/meats that you like.  My favorites so far are mushrooms, asparagus, and peas.  I prefer the vegetarian version, but the chicken was an okay addition.

Chicken, Pea, and Mushroom Risotto

Ingredients

• 6 cups chicken broth
• 1 tbsp. extra virgin olive oil
• 1 pint baby bella mushrooms, sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
•  1 cup cooked chicken, cubed
• 1 cup frozen English peas, cooked according to package directions 
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Directions

1.    In a saucepan, warm the broth over low heat.

2.    Saute mushrooms in a pan coated with cooking spray until soft. Set aside.

3.    Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes.

4.    When the rice has taken on a golden color, pour in the wine and stir constantly until it is fully absorbed.

5.    Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

6.    Remove from heat, and stir in mushrooms, chicken, peas, and parmesan.  Season with salt and pepper to taste.