Looking for a comforting one-pot dish that’s easy to make? Look no further than my Chicken and Mushroom Risotto recipe! With a little kettle hack, you can have this delicious risotto ready in no time. Tender chicken and mushrooms are cooked with arborio rice, white wine, chicken stock, and freshly grated parmesan cheese. The result is a creamy and satisfying risotto perfect for any occasion. Follow this recipe, and you’ll have a delicious meal on the table in just a few easy steps!
Note 1 – ½ cup of chicken stock can be used, or the wine can be omitted entirely if preferred.
MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
Keywords: Chicken and Mushroom Risotto, Chicken and Mushroom Risotto recipe
Yes, you can refrigerate Chicken and Mushroom Risotto for up to 3 days.
Yes, you can freeze Chicken and Mushroom Risotto for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
