This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!

Share it with your friends!

Bringing you my deliciously creamy Chicken and Mushroom Risotto! These flavours meld together perfectly and the texture in the chicken risotto will have you begging for more.

Chicken and Mushroom Risotto served on a plate.

Recipe Difficulty – Very Easy

Why this recipe works

This easy chicken and mushroom risotto recipe is sure to be a new family favourite. It’s a great alternative to pasta if you’ve been in a rut. It’s still delicious and still hails from the Italians, with a similar amount of calories. 

This chicken risotto recipe only takes about 10 mins of prep time. The bulk of the time is just cook time.

Ingredients to make Chicken and Mushroom Risotto

Ingredients to make Chicken and Mushroom Risotto
  1. Olive Oil – is used to cook the chicken and veg.
  2. Chicken – you can use either chicken breast or chicken thigh.
  3. Mushrooms – add a great umami flavour to this risotto.
  4. Butter – I used dairy-free, but regular will also work.
  5. Shallot – brings a great, subtle flavour to this dish.
  6. Garlic – is a must in most savoury dishes.
  7. Vegetable Stock or Broth – is part of what helps the risotto to be creamy.
  8. Parmesan Cheese – Again, I used dairy-free, but regular will work well.
  9. Arborio Rice – is the best risotto rice choice.
  10. Salt and Pepper – round out the flavours in this dish.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Vegetable Stock or Broth – can be replaced with chicken broth or stock.
  • Arborio Rice – Some other good options for rice are carnaroli rice.

Variations

  • Spicy – add in some paprika, chili powder, and Cayenne pepper for a spicer risotto.
  • Deluxe – Top with fresh parsley or fresh thyme for a nice look and taste. Some bacon crumbles would also be great!
  • Kid friendly – If your kids aren’t a fan of mushrooms, either cut them super small or leave them out.

How to make Chicken and Mushroom Risotto

chicken cut into cubes on a cutting board.

Step 1: Start by preparing the ingredients: cut the chicken into bite-size pieces.

onions, mushrooms and garlic on cutting board.

Step 2: Chop the onions, slice the mushrooms, and mince the garlic.

frying chicken in a pan.

Step 3: Heat 1 tablespoon olive oil in a large pan or skillet over medium-high heat. Add chicken, season it with salt and pepper, and cook until cooked through. Remove the chicken from the skillet and set aside.

cooking chicken and mushrooms in a skillet.

Step 4: Add mushrooms to the same skillet. Cook the mushrooms until they release juices, then remove them from the skillet.

cooking shallots and garlic on a skillet.

Step 5: Heat the remaining olive oil and 1 tbsp of butter in the skillet. Add shallots and garlic. Cook for 1 minute.

cooking rice in a skillet.

Step 6: Add rice and stir to coat it well with the oil. Cook the rice until it becomes glossy.

rice mixed with vegetable broth.

Step 7: Add ¼ cup of the vegetable broth or stock to deglaze the skillet. Gradually add ½ cup of the broth or stock and cook until it is absorbed by the rice. Repeat with the remaining liquid until all is used.

rice, chicken, and parmesan mixed in a skillet.

Step 8: With the last cup, place the chicken and mushrooms back in the skillet. Add parmesan cheese and season all to taste with salt and black pepper. Cook until the risotto is creamy and remove from the heat.

Hint: The smaller the pan, the more necessary it is to add stock in small bits and stir often. With a large pan, you can add it less slowly and stir it less often.

Leftovers

Store leftover risotto in the fridge for up to five days in an airtight container. Reheat in the microwave or on the stove. Add some more broth or water to the risotto to end up with the correct texture.

Recipe FAQs

Do you have to use hot chicken stock when making risotto?

No! Some recipes claim that it is necessary to heat the chicken or vegetable stock/broth, but it is not! This recipe is just as delicious adding room temperature or cold stock/broth.

What is the secret to a good risotto?

One of the most important things is to use the correct rice. Cook it slow and low, allowing liquid to absorb before adding more. Using butter and olive oil instead of one or the other can also help with flavour.

More Chicken recipes

Chicken and Mushroom Risotto with parmesan cheese.

You might also like

Rate it…

Tried this Chicken and Mushroom Risotto recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!

5 from 2 votes

Chicken and Mushroom Risotto

Creamy, rich, and full of flavour, this chicken and mushroom risotto is a comforting classic. Perfect for cosy dinners or a meal to impress!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Save Recipe
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 tbsp olive oil
  • 280 g chicken, cut into bite size pieces
  • 340 g mushrooms, sliced
  • 2 tbsp butter, divided, I used dairy-free
  • 1 medium shallot, chopped
  • 2 garlic cloves, minced
  • 1 litre vegetable stock, or broth
  • ¼ cup parmesan cheese, I used dairy-free
  • 220 g Arborio rice
  • Salt and pepper, to taste

Instructions 

  • Start by preparing the ingredients: cut the chicken into bite-size pieces.
  • Chop the onions, slice the mushrooms, and mince the garlic.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken, season it with salt and pepper, and cook until cooked through. Remove the chicken from the skillet and set aside.
  • Add mushrooms to the same skillet. Cook the mushrooms until they release juices, then remove them from the skillet.
  • Heat the remaining olive oil and 1 tbsp of butter in the skillet. Add shallots and garlic. Cook for 1 minute.
  • Add rice and stir to coat it well with the oil. Cook the rice until it becomes glossy.
  • Add ¼ cup of the vegetable broth to deglaze the skillet. Gradually add ½ cup of the stock and cook until it is absorbed by the rice. Repeat with the remaining broth until all is used.
  • With the last cup, place the chicken and mushrooms back in the cup. Add parmesan cheese and season all to taste with salt and pepper. Cook until the risotto is creamy and remove from the heat.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 3-5 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. Add some more broth or water to the risotto to end up with the correct texture. 
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: It’s really important to use the correct rice to get the creamy consistency risotto is known for. Long-grain rice won’t give you the texture you need.
Tip 2: Mushrooms can vary in flavour. You could try different mushrooms each time until you find your favourite. Some good choices are Chestnut mushrooms, cremini, or shiitake mushrooms.
Tip 3: Feel free to swap out the chicken for beef tenderloin, steak, sausage, etc.

Nutrition

Calories: 1012kcal | Carbohydrates: 53g | Protein: 7g | Fat: 86g | Saturated Fat: 26g | Fiber: 3g | Sugar: 4g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments