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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.
Recipe Difficulty – Very Easy
Table of Contents
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
- Olive Oil – is used to cook the chicken and veg.
- Chicken – you can use either chicken breast or chicken thigh.
- Mushrooms – add a great umami flavour to this risotto.
- Butter – I used dairy-free, but regular will also work.
- Shallot – brings a great, subtle flavour to this dish.
- Garlic – is a must in most savoury dishes.
- Vegetable Stock or Broth – is part of what helps the risotto to be creamy.
- Parmesan Cheese – Again, I used dairy-free, but regular will work well.
- Arborio Rice – is the best risotto rice choice.
- 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
Step 1: Start by preparing the ingredients: cut the chicken into bite-size pieces.
Step 2: Chop the onions, slice the mushrooms, and mince the garlic.
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.
Step 4: Add mushrooms to the same skillet. Cook the mushrooms until they release juices, then remove them from the skillet.
Step 5: Heat the remaining olive oil and 1 tbsp of butter in the skillet. Add shallots and garlic. Cook for 1 minute.
Step 6: Add rice and stir to coat it well with the oil. Cook the rice until it becomes glossy.
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.
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
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.
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
- Air Fryer Chicken Fajitas
- Chicken and Leek Pie
- Chicken Pasta Bake
- Chicken Satay Salad
- Chicken and Mushroom Pie
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Chicken and Mushroom Risotto
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.
Family loved it 🙂
Thanks 🙂
Absolutely gorgeous recipe. Thank you James.
Thanks Bridget 🙂