Italian Herb Chicken and Pea Risotto
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Italian Herb Chicken and Pea Risotto

Italian Herb Chicken and Pea Risotto

with Spinach and Parmesan

Creamy risotto and cheesy baked chicken are a match made in heaven in this classic, hearty dish. A little patience with the risotto is worth it to coax this time-honoured tradition into a luxurious meal!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

56 g

Green Peas

56 g

Baby Spinach

½ unit(s)

Yellow Onion

¾ cup

Arborio Rice

2 unit(s)

Chicken Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Garlic Salt

1 unit(s)

Garlic, cloves

½ tbsp

Italian Seasoning

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.56 tsp


0.13 tsp


½ tbsp



Nutrition Values

Calories720 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate71 g
Sugar4 g
Dietary Fiber5 g
Protein51 g
Cholesterol155 mg
Sodium1830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Medium Non-Stick Pan
Paper Towel
Parchment Paper


Simmer broth and prep

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Combine 4 cups (5 3/4 cups) water, broth concentrate and 1/2 tsp (1 tsp) salt in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low, still covered. While broth comes to a boil, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Peel, then mince or grate garlic.

Sauté onions

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add onions. Cook, stirring occasionally, until slightly softened, 2-3 min.

Start risotto

Add garlic and rice to the pan with onions. Season with half the garlic salt. Cook, stirring often, until fragrant, 1 min. Reduce heat to medium.Add 1 cup broth to the pan with rice. Cook, stirring occasionally, until broth is almost completely absorbed. Repeat, adding 1 cup broth at a time, until texture is creamy and rice is tender, 28-33 min. (TIP: The consistency should be similar to oatmeal!) Add peas halfway through cooking.

Cook chicken

Meanwhile, heat a medium non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with pepper, half the Italian Seasoning (use all for 4 ppl) and remaining garlic salt. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Transfer to a parchment-lined baking sheet. Sprinkle 1 tbsp (2 tbsp) Parmesan over chicken. Roast in the middle of the oven until chicken is cooked through, 12-14 min.**

Finish risotto

When the last addition of broth is almost completely absorbed, roughly chop spinach.Add spinach, remaining Parmesan, 1 tbsp (2 tbsp) butter and any juices from the baking sheet to the pan with risotto. Cook, stirring often, until spinach wilts and cheese melts, 2-3 min. (TIP: Add 1/4 cup water if risotto is too thick!) Season with salt and pepper, to taste.

Finish and serve

Thinly slice chicken. Divide risotto between plates. Arrange chicken over top.