Chicken and Mushroom Risotto

Indulge in the creamy, comforting flavors of Chicken and Mushroom Risotto, a classic Italian-inspired dish that's perfect for weeknight dinners or special occasions. This rich and velvety risotto features tender, golden-brown chicken breast and earthy cremini mushrooms, perfectly complemented by the nuttiness of Parmesan cheese and the delicate aroma of dry white wine. Arborio rice is slowly simmered with warm chicken stock, creating a luxuriously creamy texture without the need for heavy cream. Prep and cook this dish in under an hour, making it an elegant yet approachable recipe for home cooks. Serve this savory masterpiece garnished with fresh parsley for a burst of color and flavor, and watch it become your go-to recipe for satisfying, restaurant-quality meals at home.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breast
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 250 grams cremini or white mushrooms, sliced
• 1.5 cups arborio rice
• 0.5 cups dry white wine
• 4 cups chicken stock or broth, warm
• 0.75 cups parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, until cooked through and golden brown. Remove the chicken from the skillet, allow it to rest, then chop it into bite-sized pieces.

Step 3

In the same skillet, add 1 tablespoon of olive oil and the butter. Once melted, add the chopped onion and cook for 3-4 minutes until translucent.

Step 4

Stir in the minced garlic and mushrooms. Cook for 5-7 minutes until the mushrooms are softened and their liquid has been released. Season with the remaining salt and black pepper.

Step 5

Add the arborio rice to the skillet and stir for 1-2 minutes to lightly toast the grains.

Step 6

Pour in the white wine, stirring constantly, until the liquid is absorbed.

Step 7

Begin adding the warm chicken stock, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding the next ladle. Continue this process for about 20 minutes, until the rice is fully cooked and creamy.

Step 8

Stir in the cooked chicken and grated Parmesan cheese until well combined. Remove from heat.

Step 9

Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2226.0g)

Amount per serving	% Daily Value*
Calories	1932.4

Total Fat 86.4g	0%
Saturated Fat 34.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 417.8mg	0%
Sodium 7119.2mg	0%
Total Carbohydrate 114.7g	0%
Dietary Fiber 6.4g	0%
Total Sugars 13.2g
Protein 155.4g	0%

Vitamin D 42.4IU	0%
Calcium 851.6mg	0%
Iron 7.1mg	0%
Potassium 2361.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 33.5%

Carbs: 24.7%