Chicken and Mushroom Risotto Recipe
A rich and creamy Chicken and Mushroom Risotto made with Arborio rice, tender chicken, and earthy mushrooms, all infused with a Parmesan broth. Perfect for a cozy dinner.
Print Pin Servings: 4 people
Calories: 520kcal
Cost: $18
Equipment
- 1 Large heavy-bottomed pan For cooking risotto
- 1 Small saucepan For warming stock
- 1 Wooden spoon For stirring risotto
- 1 Sharp knife For dicing ingredients
- 1 Cutting board For prep work
- 1 Cheese grater For Parmesan cheese
Ingredients
- 1 cup Arborio rice Short-grain rice for creaminess
- 2 cups Chicken stock Kept warm
- ½ lb Boneless, skinless chicken breast Cut into 1-inch pieces
- 1 cup Mushrooms Sliced (cremini or button)
- ½ cup Dry white wine Such as Pinot Grigio
- 1 Medium onion Finely diced
- 2 cloves Garlic Minced
- 4 tbsp Olive oil Divided
- 4 tbsp Butter Divided
- ½ cup Freshly grated Parmesan cheese
- ¼ cup Fresh parsley Chopped for garnish
- 1 tsp Salt Adjust to taste
- ½ tsp Freshly ground black pepper Adjust to taste
Instructions
- Warm the chicken stock in a small saucepan over low heat and keep it warm.
- Season chicken pieces with salt and pepper.
- Heat 2 tablespoon olive oil in a large pan over medium-high heat.
- Cook chicken until golden brown, about 5-6 minutes. Remove and set aside.
- In the same pan, add mushrooms and cook until golden brown, about 5 minutes. Remove and set aside.
- Reduce heat to medium, add 1 tablespoon olive oil and 2 tablespoon butter.
- Sauté diced onion until translucent, about 3-4 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in Arborio rice, toasting for 2 minutes until edges are translucent.
- Pour in white wine, stirring until fully absorbed.
- Add warm stock ½ cup at a time, stirring until absorbed before adding more.
- Continue adding stock for 18-20 minutes until rice is creamy but al dente.
- Return chicken and mushrooms to the pan, stir to combine.
- Stir in Parmesan cheese and remaining 2 tablespoon butter until creamy.
- Season with salt and pepper to taste.
- Remove from heat, cover, and let rest for 2 minutes.
- Garnish with chopped parsley and serve hot.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 250g | Calories: 520kcal | Carbohydrates: 55g | Protein: 28g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 3mg