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Chicken and Mushroom Risotto
Discover how to make creamy chicken and mushroom risotto. This easy, comforting recipe is perfect for a hearty dinner at home.
Course
dinner
Cuisine
Italian
Keyword
Arborio rice, chicken breast, parmesan cheese
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Author
Corrie
Ingredients
1½
cups
Arborio rice
2
chicken breasts
diced
2
cups
white mushrooms
sliced
1
cup
white wine
½
cup
freshly grated Parmesan cheese
4
cups
chicken broth
1
small onion
finely chopped
2
cloves
garlic
minced
2
tablespoons
olive oil
Salt and pepper to taste
Instructions
In a large pan, heat the olive oil over medium heat. Add the chicken and cook until it's no longer pink. Remove from the pan and set aside.
In the same pan, add the onion and garlic and cook until they're soft.
Add the Arborio rice to the pan and stir to coat it in the onion and garlic mixture.
Add the wine to the pan and stir until it's absorbed by the rice.
Begin adding the chicken broth, one cup at a time, stirring constantly until the broth is absorbed before adding the next cup.
After the second cup of broth, add the mushrooms to the pan and continue the process of adding broth and stirring.
Once all the broth has been absorbed and the rice is al dente, add the cooked chicken back to the pan.
Stir in the Parmesan cheese and season with salt and pepper.
Serve hot with extra Parmesan cheese on top, if desired.
Notes
Constant stirring of the risotto is key to releasing the rice's starch and achieving the dish's signature creamy texture.
Use a wide, heavy-bottomed pan to ensure even cooking and to prevent the rice from scorching.
Keep the chicken broth warm on the stove while making the risotto. Adding cold broth can cause the rice to cook unevenly.
Add the broth gradually, waiting until it's almost fully absorbed before adding more. This helps the risotto get its characteristic creamy texture.
Don't rush the cooking process. Risotto is a dish that takes time and patience, but the result is well worth it.