Ingredients:
- 3 cups dry red wine (1 bottle, about 750 mil) or 3 cups organic low sodium chicken broth (we used all low-sodium organic chicken broth)
- 3 cups beef broth (we used low-sodium organic chicken broth) or 3 cups organic low sodium chicken broth (we used low-sodium organic chicken broth)
- salt , to taste
- fresh ground black pepper , to taste
- 1 lb boneless chicken thighs (we used all white meat) or 1 lb chicken breast, cut into bite-sized pieces (we used all white meat)
Directions:
- In a medium saucepan, bring the wine (or chicken broth) and broth to a simmer, then reduce the heat to low and keep warm.
- In a large, deep skillet, heat 1 tablespoon EVOO, over medium-high heat.
- Add the pancetta (we used bacon) and cook, stirring occasionally, until crisp, 7 to 8 minutes.
- Using a slotted spoon, transfer the pancetta to a paper-towelled plate; set aside.
- Add the remaining 2 tablespoons EVOO, the mushrooms, onion, garlic and crushed red pepper to the skillet and cook for 2 minutes.
- Stir in the rice until coated with the oil and slightly toasted, about 2 minutes.
- Stir in the rosemary and tomato paste, season with salt and pepper and cook for one minute.
- Reduce the heat to medium and stir a ladle or two of the warm broth mixture into the risotto every few minutes until absorbed.
- After about 7 minutes, stir in the chicken along with some broth.
- Continue to add the broth gradually, stirring constantly with a wooden spoon to make a creamy consistency, until the rice is al dente, about 22 minutes.
- Stir in the cheese and green peas and adjust the seasonings.
- Serve the risotto in shallow bowls topped with the reserved pancetta(bacon) bits.
- Pass more cheese around the table.
- Enjoy with some Chianti and some nice and crusty warm bread!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1282.83 Kcal (5371 kJ) | ||
| Calories from fat | 674.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.96g | 115% | |
|---|---|---|---|
| Cholesterol | 149.58mg | 50% | |
| Sodium | 1295.09mg | 54% | |
| Potassium | 950.42mg | 20% | |
| Total Carbs | 82.15g | 27% | |
| Sugars | 8.1g | 32% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 30.87g | 62% | |
| Vitamin C | 87.2mg | 145% | |
| Iron | 0.5mg | 3% | |
| Calcium | 204.3mg | 20% | |
| Amount Per 100 g | |||
| Calories | 170.47 Kcal (714 kJ) | ||
| Calories from fat | 89.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.96g | 115% | |
|---|---|---|---|
| Cholesterol | 19.88mg | 50% | |
| Sodium | 172.1mg | 54% | |
| Potassium | 126.3mg | 20% | |
| Total Carbs | 10.92g | 27% | |
| Sugars | 1.08g | 32% | |
| Dietary Fiber | 0.56g | 17% | |
| Protein | 4.1g | 62% | |
| Vitamin C | 11.6mg | 145% | |
| Iron | 0.1mg | 3% | |
| Calcium | 27.1mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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