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

Method: risottocollage

  • 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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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