Chicken and Mushroom Risotto

When you’re after a comforting, one-pot dish that’s easy to make, this Chicken and Mushroom Risotto recipe is just what you need. Tender chicken and mushrooms are cooked with arborio rice, white wine, chicken stock and freshly grated parmesan, resulting in a creamy and satisfying risotto, perfect for any occasion. Most risotto recipes will have you simmer a saucepan of stock on the stove, but I like to boil a kettle of water instead and use chicken stock powder (bouillon). This way there’s only one pan to worry about!

Can you make Chicken and Mushroom Risotto ahead of time?

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.

Is Chicken and Mushroom Risotto suitable for leftovers?

Yes, you can refrigerate Chicken and Mushroom Risotto for up to 3 days in an airtight container.

Chicken and Mushroom Risotto

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• Total Time: 35 mins
• Yield: 4–6 1x

Ingredients

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• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 5–6 cups (500 g) sliced mushrooms
• 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups (440 g) arborio rice
• ½ cup (125 ml) dry white wine (see note 1 for substitutes)
• 2 tsp chicken stock powder (bouillon)
• 2 tbsp unsalted butter
• 1 cup (100 g) freshly grated parmesan, plus extra to serve

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Instructions

1. Bring a full kettle of water to the boil.
2. Heat the olive oil in a large pot over medium–high heat. Add the onion and garlic and cook, stirring, for 2 minutes, until softened.
3. Add the mushrooms and cook for 2 minutes, until the mushrooms have softened.
4. Add the chicken and cook for 4–5 minutes, until browned.
5. Add the rice and cook, stirring, for 1 minute, until translucent.
6. Add the white wine and cook for 1–2 minutes until it is mostly evaporated.
7. Add the chicken stock powder and 1 cup (250 ml) of boiled water from the kettle. Stir the mixture until the water absorbs, then add more water and repeat. Continue with this process for 18 minutes or until the rice is thoroughly cooked (you may need to boil another kettle of water).
8. Once the rice is cooked, take the pot off the heat and stir through the butter and parmesan.
9. Serve with extra parmesan sprinkled on top, and enjoy!

Notes

Note 1 – 1/2 cup (125 ml) of chicken stock can be used, or the wine can be omitted entirely if preferred.

MAKE AHEAD

Refrigerate for up to 3 days in an airtight container or freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave. 

LEFTOVERS

Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. 

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 30 mins
• Category: chicken, risotto
• Method: deep pan
• Cuisine: Italian