Risotto with Chicken and Spring Peas

Step 1

In a large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Add the uncooked rice. Cook and stir about 5 minutes or until rice is golden brown.

Step 2

Meanwhile, in a medium saucepan bring broth to boiling; reduce heat to keep broth simmering. Carefully add 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1/2 cup broth, 1/4 cup at a time, stirring constantly until the broth has been absorbed. (This should take 18 to 20 minutes total.)

Step 3

Stir in remaining broth, the peas, and carrot. Cook and stir until rice is slightly firm (al dente) and creamy.

Step 4

Stir in chicken, spinach, Parmesan cheese, and thyme; heat through. Serve immediately.