Chicken Tetrazzini Risotto

with peas and cremini mushrooms

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • ½ cup Arborio Rice
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    2 oz. Grated Parmesan
  • Info
    1 oz. Butter
  • 4 oz. Cremini Mushrooms
  • Info
    ¼ cup Panko Breadcrumbs
  • 3 oz. Peas
  • Nutrition (per serving)

  • Calories
    816
  • Carbohydrates
    61g
  • Fat
    37g
  • Protein
    58g
  • Sodium
    1514mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Pat chicken breasts dry and, on a separate cutting board, cut into ½" dice.

  • Step 2 - Cook the Chicken
    2

    Cook the Chicken

    Place a medium pot over medium heat and add 2 tsp. olive oil. Add chicken to hot pot and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Remove chicken to a plate. Reserve pot; no need to wipe clean.

  • Step 3 - Start the Risotto
    3

    Start the Risotto

    Return pot used to cook chicken and add 2 tsp. olive oil. Add rice to hot pot and stir occasionally until lightly browned, 1-2 minutes. Add 1 cup boiling water-chicken demi-glace to pot. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  • Step 4 - Finish the Risotto
    4

    Finish the Risotto

    Add ½ cup boiling water-chicken demi-glace to pot with rice and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner. Stir in cheese and butter. Cover and set aside.

  • Step 5 - Cook Mushrooms and Finish Dish
    5

    Cook Mushrooms and Finish Dish

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 3-5 minutes. Add chicken and peas and stir occasionally until warmed through, 1-2 minutes. Remove from burner. Season with ¼ tsp. salt and a pinch of pepper. Plate dish as pictured on front of card, placing chicken and vegetables on top of risotto. Garnish with panko. Bon appétit!