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.

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Risotto W/Peas, Carrots, & Chicken

Creamy Risotto full of peas and diced carrots and chicken for a hearty weeknight meal.

Risotto w/Peas, Carrots & Chicken

Ingredients:

Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. If desired, top with freshly grated parmesan cheese. Enjoy!

Adapted from: https://www.superhealthykids.com/recipes/pea-and-carrot-rissoto/

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