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Chicken and Mushroom Risotto Recipe

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4.1 from 76 reviews

This Chicken and Mushroom Risotto is a creamy, comforting Italian classic featuring tender chicken, earthy mushrooms, and rich Arborio rice slowly simmered in broth and finished with Parmesan cheese. Perfect for cozy weeknight dinners or special occasions.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 tbsp olive oil or butter
  • 1 lb boneless, skinless chicken thighs or breasts, diced
  • Salt and black pepper, to taste
  • 1 small onion or shallot, finely chopped
  • 3 cloves garlic, minced
  • 8 oz mushrooms (cremini or button), sliced
  • 1½ cups Arborio rice
  • ½ cup dry white wine (optional)
  • 5–6 cups warm chicken broth
  • ½ cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Heat the Oil or Butter: Warm the olive oil or butter in a large pan over medium heat to prepare for cooking the chicken and vegetables.
  2. Cook the Chicken: Season the diced chicken with salt and black pepper. Add it to the pan and cook until lightly browned on all sides. Remove the chicken and set it aside for later.
  3. Sauté Onion and Garlic: In the same pan, add the finely chopped onion or shallot and minced garlic. Cook for 2 to 3 minutes until softened and fragrant.
  4. Cook the Mushrooms: Add the sliced mushrooms to the pan and sauté until they are tender and lightly browned, releasing their earthy flavor.
  5. Toast the Rice: Stir in the Arborio rice, cooking it for about 1 minute to lightly toast and coat the grains in the flavorful mixture.
  6. Add White Wine: Pour in the dry white wine if using. Cook and stir until the wine is mostly absorbed by the rice, enhancing the dish’s flavor.
  7. Gradually Add Broth: Begin adding the warm chicken broth half a cup at a time. Stir frequently and wait until the liquid is almost fully absorbed before adding the next batch. This process helps achieve the risotto’s creamy texture.
  8. Cook Until Creamy: Continue cooking and stirring for 18 to 22 minutes, or until the rice is creamy, tender, and cooked through but still slightly al dente.
  9. Finish the Risotto: Stir the cooked chicken back into the pan along with the grated Parmesan cheese and unsalted butter. Mix well to combine and melt the cheese and butter into the risotto.
  10. Season and Garnish: Adjust salt and pepper to taste. Sprinkle freshly chopped parsley over the top and serve immediately for the best texture and flavor.

Notes

  • Keep the chicken broth warm to maintain an even cooking temperature and better texture.
  • Frequent stirring helps release the rice’s starch, ensuring a creamy consistency.
  • Vegetable broth can be substituted to make this dish vegetarian-friendly.
  • Serve risotto immediately as it thickens and loses creaminess when it cools.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

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