Makes 4 servings / 283 calories per serving

3 cups low-sodium vegetable or chicken broth
1 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
1/2 cup minced onion
8 oz. sliced mushrooms
1 Tbsp. minced garlic
3/4 cup Arborio rice
1/2 cup dry white wine
1/2 cup frozen peas, thawed
1/4 cup shredded Parmesan cheese
6 oz. cooked, shredded chicken breast (1 cup)
1/2 tsp. salt
1/8 tsp. pepper

Heat broth in a saucepan over medium heat. Cover and keep warm.

Combine butter and oil in a saute pan over medium heat. Add onion, cook until tender, about 5 minutes. Add rice, stirring to coat with butter and oil. Add wine; cook, stirring constantly, until liquid is absorbed, about 2 minutes.

Stir in 1 cup of warm broth. Simmer rice over medium-low heat, stirring often, until liquid is absorbed, 3-4 minutes. Continue adding broth in 1-cup increments, stirring often, until liquid is absorbed and rice is creamy, about 20 minutes total.

Stir in peas, Parmesan, and chicken. Season with salt and pepper. Serve immediately.