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!


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

Preparation Time45 minutes
Cooking Time5 minutes


serving amount

2 unit(s)

Chicken Breasts

56 g

Green Peas

56 g

Baby Spinach

¾ cup

Arborio Rice

2 unit(s)

Chicken Broth Concentrate

1 unit(s)

Yellow Onion

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Garlic, cloves

1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

0.56 tsp


½ tbsp


0.13 tsp



Nutrition Values

Calories730 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate74 g
Sugar5 g
Dietary Fiber5 g
Protein51 g
Cholesterol165 mg
Sodium1850 mg
Trans Fat1 g
Potassium1000 mg
Calcium200 mg
Iron4 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 Spoons
Measuring Cups
Large Non-Stick Pan
Parchment Paper
Baking Sheet
Medium Non-Stick Pan


Simmer broth and prep
  • Combine 4 cups (5 3/4 cups) water, broth concentrates 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 the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl 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. 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 like oatmeal!) 
  • Add peas halfway through. 
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 in 2 batches if needed.) 
  • Transfer to a parchment-lined baking sheet. Sprinkle 1 tbsp (2 tbsp) Parmesan over top. 
  • 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 chicken 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 herb chicken. 
  • Divide pea risotto between plates. Arrange chicken over top. 
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