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Lunch recipe · from the recipe book

Chicken Mushroom Thyme Risotto with Peas

Creamy, savory risotto with browned chicken thighs, deeply seared mushrooms, fresh thyme notes and sweet peas finished with lemon and Parmesan.

Chicken Mushroom Thyme Risotto with Peas

Ingredients

  • 14 oz400 gChicken thighs, boneless skinlesscut into 3/4-inch pieces
  • 5¾ cups sliced400 gWhite mushroomssliced
  • 1½ cups280 gLong-grain white rice, dry
  • 4½ cups1,100 gLow-sodium chicken broth
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • 1 cup134 gGreen peas, frozen
  • ⅓ cup grated35 gGrated Parmesan
  • 1 tbsp14 gUnsalted butter
  • 2 tbsp27 gOlive oil
  • 2 tsp2 gDried thyme
  • 1 tbsp15 gLemon juice
  • 2½ tbsp chopped10 gFresh parsleychopped
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: cut the chicken thigh, slice the mushrooms, dice the onion, mince the garlic and chop the parsley.
  2. Warm the chicken broth in a small saucepan over low heat and keep it hot.
  3. Heat one third of the olive oil in a Dutch oven over medium-high heat. Season the chicken thigh with half the salt and half the black pepper, then cook, stirring now and then, until browned and 165°F (74°C) inside, 6 to 8 minutes. Move the chicken to a plate.
  4. Add another third of the olive oil and the mushrooms to the pot and cook without stirring for 3 minutes, then stir and cook until well browned, about 5 minutes more. Stir in half the thyme and move the mushrooms to the plate with the chicken.
  5. Add the remaining third of the olive oil and the onion; cook until soft, about 4 minutes. Stir in the garlic for 30 seconds.
  6. Add the rice and stir for 2 minutes until the edges look translucent.
  7. Add a ladle of the hot broth and stir until mostly absorbed. Keep adding broth one ladle at a time, stirring often, until the rice is creamy and just tender, 18 to 22 minutes; you may not need every drop.
  8. Stir in the peas, the remaining thyme, and the chicken and mushrooms with their juices; cook 2 minutes until hot.
  9. Off the heat, stir in the butter, Parmesan, lemon juice, the remaining salt and the remaining black pepper. Loosen with a splash of any leftover broth if needed.
  10. Spoon into bowls and top with the parsley.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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