Chicken and Mushroom Risotto

5 from 2 votes

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 Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: Italian

Diet: Gluten Free

Servings:

Author: James Wythe

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

Metric - US Customary

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