Description
A rich and comforting risotto made with tender chicken, earthy mushrooms, and Parmesan cheese. Creamy, savory, and perfect for a cozy dinner.
Ingredients
Chicken and Mushroom Risotto:
- 4 cups chicken broth (kept warm)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional, can substitute with extra broth)
- 1 cup cooked chicken breast, diced or shredded
- 8 oz mushrooms, sliced (cremini or button)
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- Extra butter or Parmesan for finishing (optional)
Instructions
- Heat chicken broth: In a saucepan, heat chicken broth and keep warm on low heat.
- Sauté onion and garlic: In a skillet, heat olive oil and butter. Sauté onion and garlic until soft and fragrant.
- Cook mushrooms: Add mushrooms to the skillet and cook until golden and tender.
- Toast Arborio rice: Stir in Arborio rice and toast for 1–2 minutes until lightly translucent.
- Deglaze with wine: If using, deglaze with white wine and stir until absorbed.
- Add broth: Pour warm broth into the skillet, one ladle at a time, stirring frequently until rice is creamy and al dente.
- Stir in chicken and cheese: Add chicken, Parmesan cheese, and parsley. Season with salt and pepper.
- Finish and serve: Remove from heat, add extra butter or Parmesan if desired, and serve immediately.
Notes
- Use leftover rotisserie chicken for an easy shortcut.
- For extra depth, use a mix of wild mushrooms.
- Risotto thickens as it cools—add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
