• 0
  • 0


  • A minimum order of $45 is needed for delivery.

About the Dish

1/4 teaspoon PeachDish Salt
8 ounces Chicken Breast
1 cube Edward & Sons Low Sodium Veggie Bouillon Cube
2 sprigs Parsley
2 sprigs Oregano
6 ounces Mixed Mushrooms
1 each Shallot
3/4 cup Arborio Rice
2 tablespoons White Wine
2 pats Butter
1 ounce Parmesan Cheese
Per Serving
Calories 615
Total Fat 23 g
Saturated Fat 10 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 6 g
Cholesterol 104 mg
Sodium 672 mg
Total Carbohydrates 64 g
Dietary Fiber 2 g
Sugar 4 g
Protein 39 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Rinse and dry fresh herbs and vegetables. Prepare your mise en place: Pick and chop parsley and oregano leaves, reserving stems. Remove any tough mushroom stems and reserve; thinly slice caps and tender stems. Peel and mince shallot.
Season chicken on all sides with a total 1/4 tsp. PeachDish Salt, and set aside at room temperature.
In a saucepan over high heat, combine 3 3/4 cups water, bouillon cube, parsley stems, oregano stems, and tough mushroom stems. When the liquid starts to boil turn off the heat, but keep hot on the stove.
Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken breasts. Cook without turning or stirring until browned on the bottom, 2-3 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more. Remove chicken to a bowl or plate, and sprinkle with parsley and oregano leaves. Cover and set aside.
Quickly add to chicken pan 1 teaspoon cooking oil. Add sliced mushrooms in a single layer. Cook without stirring until mushrooms begin to brown on the first side. Turn or stir mushrooms, and cook until they are brown all over. Transfer to plate with chicken.
Reduce heat to medium, and add remaining 1 teaspoon cooking oil. When oil is hot add shallot. Cook, stirring, until shallot begins to become translucent, 2-3 minutes. Add rice, and stir to combine. Remove pan from heat, add cooking wine, and return to heat. Cook while stirring 1 minute.
Add 1/4 cup broth (you can remove/strain out the herb and mushroom stems, or just avoid adding them to the risotto), and cook while stirring vigorously until liquid is almost fully absorbed. Repeat this step until you’ve used all the broth and the rice is tender but still firm (“al dente”). If you’d like the rice more tender, add a bit of warm water, and cook until it is absorbed.
Stir in sautéed mushrooms, along with any mushroom and chicken resting juices. Thinly slice chicken against the grain.
Remove risotto from heat, and vigorously stir in butter and half of Parmesan. Taste, and adjust seasoning as desired with PeachDish Salt. The finished dish should be a similar consistency to firm rice pudding. If it is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir.
Divide risotto between 2 plates or bowls, and top with sliced chicken and remaining Parmesan. Enjoy!