Chicken and Mushroom Risotto

5 from 2 votes

Creamy chicken and mushroom risotto made in one pan with Arborio rice, dairy free butter and dairy free parmesan. Gluten free and ready in 50 minutes.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: Italian

Diet: Gluten Free

Servings:

Author: James Wythe

Equipment

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

Metric - US Customary

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.

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: Cool the risotto quickly, ideally within 1 hour (dividing it into smaller portions helps), then cover it and keep it in the fridge for no more than 24 hours. Reheat 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 more than once.

To Freeze: Freezing is safe if you cool the risotto quickly and freeze it within 1 hour, but the rice goes soft, so I do not recommend it. If you do, defrost it in the fridge and reheat it once until piping hot.

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: Swap the chicken for cooked leftover chicken, turkey or gluten free sausages. Heat it through until piping hot.

Nutrition