Mushroom Risotto with Chicken and Peas - Chicken Farmers

Ingredients

• 4 cups (1 L) sodium-reduced chicken broth
• 2 tbsp (30 mL) olive oil
• 4 cups (1 L) assorted mushrooms, such as cremini, shiitake and oyster, chopped
• 1 onion, finely-chopped
• 1 tbsp (15 mL) fresh thyme, finely-chopped
• 1 1/2 cups (375 mL) Arborio rice
• 4 cloves garlic, minced
• 1/2 tsp (2.5 mL) each salt and pepper
• 1/2 cup (125 mL) white wine
• 2 cups (500 mL) cooked chicken, chopped
• 1 cup (250 mL) peas
• 1/4 cup (60 mL) fresh parsley, chopped
• Asiago cheese, grated (for garnish)