Chicken and Mushroom Risotto
Servings: 4
Calories: 761kcal
This Chicken and Mushroom Risotto is creamy, one-pan comfort food made simple. It’s weeknight-friendly, budget-conscious, and doesn’t require any fancy ingredients or constant stirring, unlike traditional risotto. Perfect for batch cooking or a cosy night in – with plenty of leftovers for later.
Ingredients
- 1.5 litres boiling water (from the kettle)
- 500 g boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- ½ tsp dried thyme
- ½ tsp sweet paprika
- ½ tsp sea salt flakes, plus extra to serve
- ¼ tsp freshly cracked black pepper, plus extra to serve
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 tbsp freshly minced garlic
- 200 g Swiss brown (cremini/chestnut) mushrooms, sliced
- 330 g arborio rice
- 125 ml dry white wine (optional)
- 2 tsp chicken stock powder (bouillon)
- 40 g unsalted butter
- 100 g freshly grated parmesan, plus extra to serve
- Thyme leaves, to serve (optional)
Instructions
- Boil some water – Bring a full kettle of water to the boil.
- Prep the chicken – Add the chicken, thyme, paprika, salt and pepper to a medium bowl and toss to coat.
- Cook the chicken – Heat the oil in a large, wide, heavy-based pan over medium–high heat. Add the chicken and cook for 5–6 minutes or until golden and cooked through. Remove the chicken from the pan and set aside on a plate.
- Add the onion and garlic – To the same pan, add the onion and garlic. Cook, stirring, for 1–2 minutes or until softened.
- Add the mushrooms – Add the mushrooms and cook, stirring, for 3–4 minutes, or until the mushrooms have turned golden brown.
- Add the rice – Add the rice and cook, stirring, for 1–2 minutes, or until the rice is translucent.
- Add the wine – Add the white wine, if using, and cook for 1–2 minutes until it is mostly evaporated.
- Add the seasonings and cook – Add the chicken stock powder and 500 ml (2 cups) of the boiled water from the kettle. Stir the mixture 1–2 times until the water absorbs, then repeat the process, adding 250 ml (1 cup) of water at a time. Continue with this process for 18 minutes or until the rice is thoroughly cooked (you may need to boil another kettle of water). The amount of water you use will depend on the type of pan you are using and how high the heat is – I usually use 1.25 litres (5 cups).
- Finish – Turn the heat off. Return the chicken to the pan. Add the butter and parmesan and stir to combine. Season to taste with extra salt and pepper if needed.
- Serve – Serve immediately, topped with extra parmesan and thyme leaves, if using.
Notes
Make ahead
See the leftover instructions below.Leftovers
Fridge – Store in airtight containers for up to 3 days. Freezer – Cool completely and freeze for up to 3 months. Reheat – Add a splash of water or stock and microwave or heat gently on the stove. Stir occasionally until creamy and hot.Nutrition Facts
Chicken and Mushroom Risotto
Amount per Serving
Calories
761
% Daily Value*
Fat
30
g
46
%
Saturated Fat
12
g
75
%
Trans Fat
0.4
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
162
mg
54
%
Sodium
1113
mg
48
%
Potassium
729
mg
21
%
Carbohydrates
75
g
25
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
39
g
78
%
Vitamin A
629
IU
13
%
Vitamin C
3
mg
4
%
Calcium
278
mg
28
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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