Chicken & Mushroom Risotto Recipe

Name: Chicken & Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 1/2 cups fresh mushrooms, sliced; 1 -2 piece skinless chicken breast (cut into 1/2 inch pieces, if you hagve a large piece, then 1 piece will be sufficient); 5 1/2 cups chicken stock (heated); 1 1/2 cups arborio rice; 1/2 cup dry white wine; 1 large chopped onion; 4 garlic cloves, crushed; 1 cup of grated parmesan cheese; 1/4 cup cream (optional); 2 tablespoons of chopped fresh parsley; oil; salt & pepper

Servings: persons

2 tablespoons butter
2 1/2 cups fresh mushrooms, sliced
1 -2 piece skinless chicken breast (cut into 1/2 inch pieces, if you hagve a large piece, then 1 piece will be sufficient)
5 1/2 cups chicken stock (heated)
1 1/2 cups arborio rice
1/2 cup dry white wine
1 large chopped onion
4 garlic cloves, crushed
1 cup of grated parmesan cheese
1/4 cup cream (optional)
2 tablespoons of chopped fresh parsley
oil
salt & pepper

1
In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
2
Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
3
Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
4
Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
5
Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
6
Cook rice this way until tender which should take about 25-30 minutes.
7
Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
8
Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
9
Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
10
Serve immediately. The remaining parmesan can be added to each serve if requested.

1239

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, 2 1/2 cups fresh mushrooms, sliced, 1 -2 piece skinless chicken breast (cut into 1/2 inch pieces, if you hagve a large piece, then 1 piece will be sufficient), 5 1/2 cups chicken stock (heated), and more.

Yes, Chicken & Mushroom Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken & Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions