Risotto w/Peas, Carrots & Chicken
Creamy Risotto full of peas and diced carrots and chicken for a hearty weeknight meal. Plus, there’s no chopping required with our handy AP products!
Can I change this recipe?
Absolutely! The easiest way to change this recipe is to swap out the chicken with Pacific Seafood Wild-Caught Sockeye Salmon Portions (#2239), Trident Alaskan Pollock Redi Cuts (#2259), or your favorite meat-substitute.
Try these easy recipes:
- Salmon & Creamy Spinach Alfredo Penne Pasta
- Cauliflower Fried “Rice”
- Chicken & Dumpling Casserole
- Homemade Hamburger Helper
- Chicken Fajita Pasta Bake
Creamy Risotto full of peas and diced carrots and chicken for a hearty weeknight meal.
Risotto w/Peas, Carrots & Chicken
Ingredients:
- 1 Tbsp Redstone Garlic Infused Olive Oil (#2437)
- 1/2 cup Flav-R-Pac Chopped Onion (#5772)
- 1 cup arborio rice
- 1 lemon, juiced
- 4 cup chicken broth (#1038 base)
- 2 Tbsp Kirkland Sweet Cream Butter (#1723)
- 2 cups Simplot Peas & Diced Carrots (#2112)
- 2/3 cup Double L Ranch Meats FC Braised Chicken (#2288), thawed and cut into cubes
Instructions:
- First, sautee the onions in the Garlic Infused Olive Oil over medium heat until tender. Then, add the uncooked rice and lemon juice and cook for approx. 5 minutes, or until the rice is just golden.
- Now, in a small saucepan bring the broth to a boil. Reduce heat to a simmer, then ladle (#2390) 1/2 cup of the broth into the rice mixture, stirring frequently. Repeat until all the broth has been added, 1/2 cup at a time, until is it absorbed.
- Now, add the butter, Peas & Carrots, and chicken. Continue to cook until the rice is tender but with a slight crunch, and the chicken is heated through.
- If desired, top with freshly grated parmesan cheese. Enjoy!
Adapted from: https://www.superhealthykids.com/recipes/pea-and-carrot-rissoto/
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