Chicken Tetrazzini Risotto

with peas and cremini mushrooms

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

The description could just be a woman in horns hitting the high notes; we have the opera to thank for tetrazzini. Either the Palace Hotel in San Francisco or the Knickerbocker Hotel in New York invented this dish, but no matter the venue, it was named after opera star Luisa Tetrazzini. Here, instead of noodles, we're giving the tetrazzini a base of creamy risotto. Topped with the perfect combination of chicken, mushroom, and peas, we're giving you warming bites that are worth singing arias over.

In Your Box (serves 2)

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

  • Calories
    811
  • Carbohydrates
    60g
  • Fat
    37g
  • Protein
    58g
  • Sodium
    1769mg
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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.

  • 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 to medium-high heat and add 2 tsp. olive oil. Add rice to hot pot and stir occasionally until lightly browned, 1-2 minutes. Add 1 cup boiling chicken demi-glace-water mixture. 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 chicken demi-glace-water mixture 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 and stir in Parmesan, butter, and a pinch of salt and pepper. 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 a pinch of salt and pepper. Plate dish as pictured on front of card, placing chicken and vegetables on top of risotto and garnishing with panko. Bon appétit!