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Recipe: Chicken and Mushroom Risotto

This is a great meal for occasions when everyone will be eating at different times. Often the kids eat early, me a bit later, and then Ben when he gets home from work.


  • 2 tablespoons butter
  • 2.5 cups fresh mushrooms, sliced
  • 1 piece skinless chicken breast (cut into 1/2 inch pieces)
  • 5.5 cups chicken stock (heated)
  • 1.5 cups arborio rice
  • 1/2 cup dry white wine
  • 1 large chopped onion
  • 4 garlic cloves, crushed
  • 1 cup of grated parmesan cheese
  • 1/4 cup cream (optional)
  • 2 tablespoons of chopped fresh parsley
  • oil


  • In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
  • Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque – about two minutes. (Picture 1)
  • Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
  • Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
  • Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
  • Cook rice this way until tender which should take about 25-30 minutes. (Picture 3)
  • Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
  • Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through. (Picture 3)
  • Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
  • Serve immediately. Add the remaining parmesan to each serve. (Picture 4)

TIP: For extra flavour you can add some chopped bacon at the same time as you saute the onion and garlic.

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