Chicken and Mushroom Risotto


Chicken and Mushroom Risotto

Total Time 45 Minutes. Serves: 4


3 cups mushrooms cut into thin slices. Try for a mixture of brown, oyster, field mushrooms

300 grams chicken breast, cut into 1 cm pieces

1 1/2 cups arborio rice

6 cups low-sodium chicken stock.

2 tablespoon olive oil

2 tablespoons butter

½ cup chopped white onion

½ cup copped celery

½ cup dry white wine or vermouth


1 clove garlic

½ teaspoon salt

½ teaspoon fresh-ground black pepper

¼ teaspoon dried chilli (optional)

½cup grated Parmesan cheese, plus more for serving

3 tablespoons chopped fresh parsley

How to Make It

Step 1

In a large pan, gently heat 1 tbsp. olive oil. Add half of the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan and set aside. Put the chicken stock into a jug and heat in microwave until warm.

Step 2

In the large pan, heat 1 tbsp. olive oil over moderately low heat. Add the onion and garlic and fry gently, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

Step 3

Add the wine or vermouth and the remaining 1/4 teaspoon salt and the pinch of chilli to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1 cup of the warm stock and cook, stirring frequently, until it has been absorbed. The rice and stock should bubble gently; adjust the heat as needed. Add the remaining uncooked mushrooms. Continue cooking the rice and mushrooms, adding stock 1 cup at a time and allowing the rice to absorb it before adding the next cup.

Cook the rice in this way until tender, ( about 25 to 30 minutes). The stock that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more stock or some water.

Step 4

Stir in the pre-cooked chicken and mushrooms, the butter, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan and a generous side of fresh garden salad with a beautiful olive oil dressing.... beautiful and delicious for those special dinner occasions.

4 views0 comments

Recent Posts

See All