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Creamy chicken and mushroom risotto topped with grated Parmesan and fresh herbs, served in a speckled bowl with a spoon.

Chicken and Mushroom Risotto

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This Chicken and Mushroom Risotto is creamy, one-pan comfort food made simple. It’s weeknight-friendly, budget-conscious, and doesn’t require any fancy ingredients or constant stirring, unlike traditional risotto. Perfect for batch cooking or a cosy night in – with plenty of leftovers for later.

  • Total Time: 35 minutes
  • Yield: 4–6 servings 1x

Ingredients

Scale

CHICKEN

  • 5–6 cups (1.25–1.5 litres) boiling water (from the kettle)
  • 500 g (1 lb 2 oz) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
  • ½ tsp dried thyme
  • ½ tsp sweet paprika 
  • ½ tsp sea salt flakes, plus extra to serve
  • ¼ tsp cracked black pepper, plus extra to serve
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 tbsp freshly minced garlic 
  • 200 g (7 oz) Swiss brown mushrooms, sliced 
  • 1½ cups (330 g) arborio rice
  • ½ cup (125 ml) dry white wine (optional) 
  • 2 tsp chicken stock powder (bouillon) (see note 1 for gluten-free)
  • 40 g (11/2 oz) unsalted butter
  • 1 cup (100 g) freshly grated parmesan, plus extra to serve
  • Thyme leaves, to serve (optional)

Instructions

  1. Bring a full kettle of water to the boil.
  2. Add the chicken, thyme, paprika, salt and pepper to a medium bowl and toss to coat. 
  3. Heat the oil in a large, wide, heavy-based pan over medium–high heat. Add the chicken and cook for 5–6 minutes or until golden and cooked through. Remove the chicken from the pan and set aside on a plate. 
  4. To the same pan, add the onion and garlic. Cook, stirring, for 1–2 minutes or until softened. 
  5. Add the mushrooms and cook, stirring, for 3–4 minutes, or until the mushrooms have turned golden brown. 
  6. Add the rice and cook, stirring, for 1–2 minutes, or until the rice is translucent. 
  7. Add the white wine, if using, and cook for 1–2 minutes until it is mostly evaporated.
  8. Add the chicken stock powder and 2 cups (500 ml) of the boiled water from the kettle. Stir the mixture 1–2 times until the water absorbs, then repeat the process, adding 1 cup (250 ml) of water at a time. Continue with this process for 18 minutes or until the rice is thoroughly cooked (you may need to boil another kettle of water). The amount of water you use will depend on the type of pan you are using and how high the heat is – I usually use 5 cups (1.25 litres). 
  9. Turn the heat off. Return the chicken to the pan. Add the butter and parmesan and stir to combine. Season to taste with extra salt and pepper if needed.
  10. Serve immediately, topped with extra parmesan and thyme leaves, if using. 

Equipment

Notes

Note 1 – Most stock powders (bouillon) are gluten-free, but it’s best to check the packet ingredients to be 100% sure.

 

Make ahead

See the leftover instructions below. 

Leftovers

Fridge – Store in airtight containers for up to 3 days.
Freezer – Cool completely and freeze for up to 3 months.
Reheat – Add a splash of water or stock and microwave or heat gently on the stove. Stir occasionally until creamy and hot.

  • Author: Nicole
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Chicken
  • Method: Stovetop / One Pot
  • Cuisine: Italian-inspired

Find it online: https://simplehomeedit.com/recipe/chicken-and-mushroom-risotto/