Chicken Mushroom Risotto

Indulge in the rich, creamy flavors of this Chicken Mushroom Risotto, a comforting classic that brings gourmet dining straight to your kitchen. Perfectly cooked Arborio rice is infused with the deep umami of sautéed cremini mushrooms, tender diced chicken, and a splash of dry white wine, creating a dish that's both elegant and satisfying. A finishing touch of heavy cream and grated Parmesan cheese ensures every bite is luxuriously creamy, while fresh parsley adds a pop of vibrant flavor. With simple ingredients and step-by-step guidance, this recipe is ideal for weeknight dinners or a special occasion. Impress your family or guests with this irresistible one-pan dish that celebrates the art of Italian cooking!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 pound chicken breast, diced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1.5 cups arborio rice
• 0.5 cup dry white wine
• 4 cups chicken stock, warmed
• 8 ounces cremini mushrooms, sliced
• 0.25 cup heavy cream
• 0.5 cup grated parmesan cheese
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.

Step 2

Season the diced chicken with salt and pepper, then sauté in the skillet until fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil and sauté the onions until translucent, about 2-3 minutes. Add the garlic and cook for 1 minute more.

Step 4

Stir in the arborio rice and cook for 2 minutes, stirring frequently, until the rice is lightly toasted.

Step 5

Pour in the white wine and stir until it is mostly absorbed by the rice.

Step 6

Reduce the heat to medium-low and begin adding the warmed chicken stock one ladle at a time, stirring frequently and ensuring each ladleful is absorbed before adding more. This process takes about 20 minutes.

Step 7

Meanwhile, in a separate skillet, melt the remaining 1 tablespoon of butter and sauté the sliced mushrooms until they are golden and tender, about 8 minutes. Set aside.

Step 8

When the risotto is creamy and the rice is cooked to al dente, stir in the cooked chicken, mushrooms, heavy cream, and grated parmesan cheese. Cook for another 2-3 minutes until everything is heated through.

Step 9

Taste and adjust seasoning with additional salt and pepper if needed.

Step 10

Garnish with fresh parsley before serving. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2348.4g)

Amount per serving	% Daily Value*
Calories	2221.6

Total Fat 104.0g	0%
Saturated Fat 43.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 6802.2mg	0%
Total Carbohydrate 113.5g	0%
Dietary Fiber 6.2g	0%
Total Sugars 10.7g
Protein 176.1g	0%

Vitamin D 64.8IU	0%
Calcium 611.5mg	0%
Iron 6.8mg	0%
Potassium 2663.9mg	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: 44.7%

Protein: 33.6%

Carbs: 21.7%