Champignons, peas and chicken risotto

Type of dish: Birds, Vegetables, Eggs
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
White stock 1.5 l
Chicken breast 0.125 kg
Sliced mushroom, can 0.25 kg
Frozen peas 0.125 kg
Garlic, bulb 1.8 ud
Onion 0.05 kg
Grated cheese 0.04 kg
Cream 0.05 l
Water 1.5 l
Bones 0.45 kg
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.75 ud


  • Brunoise the garlic and onion. 
  • Laminate the mushrooms. 
  • Dice the chicken breasts. 


  • Make a white stock.
  • Sauté the seasoning vegetables by hardness order and after gently fry the chicken breast on top.  
  • Sauté the laminated mushrooms. 
  • Steam the peas. 
  • Gently fry the rice with the vegetables and the chicken and add the rest of the garnish on top. 
  • Soak with two parts and a half of white stock per one part of rice, bake or cook on the stove for 15/18 minutes, stirring from time to time and adding the cream, the parmesan cheese and more stock if it is necessary at the end to texturise it.  


  • Let it rest and serve on a flat plate.
Nutritional information (1 portion)
Fiber 16.93 g
Saturates 7.72 g
Monounsaturated fatty acids 8.75 g
Polyunsaturated fatty acids 15.93 g
Cholesterol 36.38 mg
Calcium 352.54 mg
Iron 4.74 mg
Zinc 1.62 mg
Vitamin A 460.93 ug
Vitamin C 73.05 g
Folic acid 273.64 ug
Salt (Sodium) 485.79 mg
Sugars 24.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.