Chicken, mushroom and pea risotto

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Many moons ago, as a working mom with two small children, I always opted for quick and easy meals. After a long day in the office, dealing with all sorts of issues, sitting in traffic and still needing to pop in at the shops, the priority of providing a wholesome, nourishing meal for the family was often replaced with quick, easy meals which came in the form of either pre-packed, frozen or takeaways. I wasn’t too far away from being stereotyped as a lazy mom. Weekends however was a completely different scenario. I was relaxed and at home and could do what I loved doing most, experimental cooking and baking.
Chicken, Mushroom and Pea Risotto
I am convinced I was born to be a home-maker. The kitchen is where I shone. I spent my weekends in the kitchen trying to improve my cooking skills so that I could turn out quick and healthy meals for my young family. All the recipes that I concocted and tested and which turned out tasty, I recorded in a little book which I still have and use today. These recipes are slowly but surely getting transferred onto my blog. One of the easy and deliciously nourishing recipes I wrote way back when is a chicken, mushroom and pea risotto which I used to serve with rice till I mastered the art of cooking risotto. I have since modified my recipe to incorporate the risotto which is absolutely delicious.
Chicken, Mushroom and Pea Risotto
You will need:
1 packet of chicken breasts, cubed
1 packet of assorted sliced mushrooms
1 cup frozen peas, defrosted
3 cloves of garlic, crushed
1/4 cup butter
1L chicken or vegetable stock
125ml cream
2 cups uncooked risotto
Salt and pepper
Melt the butter, add the mushrooms. Cook until tender. Remove from pan and set aside. In the same pan, fry the chicken till done and add the garlic, salt and pepper to taste. Add the mushrooms to the chicken and set aside. In a separate heavy based pot, bring the litre of stock to the boil. Add the risotto and cook stirring periodically to ensure it doesn’t stick to the bottom of the pot. Allow to boil for about 20 minutes. Turn off the heat, place the lid onto the pot and leave the risotto to continue to cook in its own heat, about another 20 minutes. At this point you can taste the risotto to ensure it’s cooked through. Once done, add the cooked risotto to the chicken and mushroom mixture and add the peas and cream. Taste and add more salt if you wish. Turn the stove on low and allow all the flavours to cook through for 10 minutes. Serve with a salad or enjoy on its own. A delicious dish of comfort food!


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