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