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!
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. It is a healthy, dairy free and gluten free dinner that is ready in 50 minutes. Fancy fish instead? Try my Salmon Risotto.
Chicken and Mushroom Risotto at a Glance
James's tipTake the pan off the heat before you stir in the dairy free butter and parmesan, then put the lid on for 2 minutes. It makes the rice extra creamy.
Key ingredients
- Chicken
- Chestnut mushrooms
- Arborio rice
- Shallot
- Garlic
- Dairy free parmesan
Why you'll love it
- Creamy with no cream
- One pan, 50 minutes
- No wine needed
Quick summary
This chicken and mushroom risotto cooks chicken, chestnut mushrooms and Arborio rice in one pan, finished with dairy free butter and dairy free parmesan. It takes 10 minutes of prep and 40 minutes on the hob, serves 4, and is gluten free and dairy free.
Table of Contents
Save this recipe!
I'll email you a shopping list plus helpful tips to make the best version of this recipe
Why this recipe works
This easy chicken and mushroom risotto is sure to be a new family favourite. It’s a lovely change from pasta if you’ve been in a rut, and at about 456 kcal and 22g of protein a portion it is a healthy, filling dinner. The creaminess comes from the Arborio rice itself, so you do not need cream.
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.
- Dairy Free Butter – makes the risotto rich without any dairy. Regular butter works if dairy is fine for you.
- Shallot – brings a great, subtle flavour to this dish.
- Garlic – is a must in most savoury dishes.
- Vegetable Stock – gives the rice its flavour. Use a gluten free stock cube, as many contain gluten.
- Dairy Free Parmesan – adds a salty, savoury finish. Regular parmesan works if dairy is fine for you.
- 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 – can be replaced with gluten free chicken stock.
- Arborio Rice – Carnaroli or vialone nano also work. Do not use long grain or basmati rice, as they will not turn creamy.
- Chicken – Boneless, skinless thighs stay juicier than breast. Or leave the chicken out and make my Vegan Mushroom Risotto instead.
Variations
- Spicy – add in some paprika, chilli powder and cayenne pepper for a spicier 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, or try my Easy One Pot Tomato Risotto instead.
- Leftover chicken – Skip step 3 and stir 280g cooked, shredded chicken into the risotto at step 8 and heat it through until piping hot.
- Thyme and lemon – Add 1 tsp fresh thyme leaves with the garlic and finish with the zest of half a lemon.
How to make Chicken and Mushroom Risotto
Step 1: Start by preparing the ingredients: cut the chicken into bite-size pieces.
Step 2: Finely chop the shallot, slice the mushrooms and crush the garlic.
Step 3: Heat 1 tbsp of the olive oil in a large, deep frying pan over a medium-high heat. Add the chicken, season with salt and pepper and cook for 5 to 6 minutes until golden and cooked through. Remove from the pan and set aside.
Step 4: Add the mushrooms to the same pan in a single layer. Cook for 6 to 8 minutes, stirring now and then, until their juices have cooked off and they are golden. Set aside with the chicken.
Step 5: Heat the remaining oil and 1 tbsp of the dairy free butter. Add the shallot and garlic and cook for 2 minutes until soft.
Step 6: Add the rice and stir for 1 to 2 minutes, until the grains are coated and glossy.
Step 7: Pour in a ladleful (about 150ml) of the stock and stir. Keep adding the stock a ladleful at a time, stirring often and waiting until each one is almost absorbed. This takes about 18 to 20 minutes.
Step 8: When the rice is tender with a slight bite, return the chicken and mushrooms to the pan. Take it off the heat and stir in the remaining 1 tbsp of dairy free butter and the dairy free parmesan. Season to taste, put the lid on and leave for 2 minutes.
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.
No wine needed: the stock does the work. If you like it, add 100ml dry white wine after the rice turns glossy and let it bubble away before adding the stock.
How to tell it is done: the chicken is cooked when the thickest piece reads 75C and there is no pink inside. The rice is ready when it is tender with a slight bite and the risotto looks creamy and loose. It thickens as it stands, so add a splash of stock if needed.
Leftovers
To store: Cool leftover risotto quickly, ideally within 1 hour, by dividing it into smaller portions. Then cover it and keep it in the fridge for no more than 24 hours.
To reheat: Reheat it once only, in a pan on the hob with a splash of stock or water, until it is piping hot all the way through. Do not reheat it again.
To freeze: Freezing is safe if you cool the risotto quickly and get it into the freezer within 1 hour, but the rice goes soft, so I do not recommend it. If you do freeze it, defrost it in the fridge, then reheat it once until piping hot.
Recipe FAQs
No. Room temperature or cold chicken or vegetable stock works just as well, it only adds a few minutes.
Use risotto rice such as Arborio, toast it in the oil until glossy, add the stock a ladleful at a time and finish off the heat with the butter and parmesan.
Yes. The stock gives plenty of flavour. Add a splash of dry white wine if you like it.
Yes, as long as your stock cube is gluten free and you use dairy free butter and parmesan. Arborio rice is naturally gluten free.
A peppery Rocket Salad, steamed greens or Air Fryer Broccoli.
Yes, this mushroom chicken risotto cooks it in the same pan. Cooked leftover chicken also works, stirred in at the end until piping hot.
More Chicken recipes
- Air Fryer Chicken Fajitas
- Chicken and Leek Pie
- Chicken Pasta Bake
- Chicken Traybake
- Chicken and Sweetcorn Soup
- Salt and Pepper Chicken
- Chicken Thigh Tray Bake
- Chicken Satay Salad
- Chicken and Mushroom Pie
You might also like
Chicken and Mushroom Risotto
Ingredients
- 2 tbsp olive oil
- 280 g chicken breast or boneless thighs, cut into bite-size pieces
- 340 g chestnut mushrooms, sliced
- 2 tbsp dairy free butter, divided
- 1 medium shallot, finely chopped
- 2 garlic cloves, crushed
- 1 litre gluten free vegetable stock, or gluten free chicken stock
- 25 g dairy free parmesan, grated
- 220 g Arborio rice
- Salt and pepper, to taste
Instructions
- Start by preparing the ingredients: cut the chicken into bite-size pieces.
- Finely chop the shallot, slice the mushrooms and crush the garlic.
- Heat 1 tbsp of the olive oil in a large, deep frying pan over a medium-high heat. Add the chicken, season with salt and pepper and cook for 5 to 6 minutes until golden and cooked through. Remove from the pan and set aside.
- Add the mushrooms to the same pan in a single layer. Cook for 6 to 8 minutes, stirring now and then, until their juices have cooked off and they are golden. Set aside with the chicken.
- Heat the remaining oil and 1 tbsp of the dairy free butter. Add the shallot and garlic and cook for 2 minutes until soft.
- Add the rice and stir for 1 to 2 minutes, until the grains are coated and glossy.
- Pour in a ladleful (about 150ml) of the stock and stir. Keep adding the stock a ladleful at a time, stirring often and waiting until each one is almost absorbed. This takes about 18 to 20 minutes.
- When the rice is tender with a slight bite, return the chicken and mushrooms to the pan. Take it off the heat and stir in the remaining 1 tbsp of dairy free butter and the dairy free parmesan. Season to taste, put the lid on and leave for 2 minutes.
Family loved it 🙂
Thanks 🙂
Absolutely gorgeous recipe. Thank you James.
Thanks Bridget 🙂