Enjoy a rich, creamy Chicken and Mushroom Risotto. The flavours combine beautifully and the texture is comforting — a dish you’ll want to make again and again.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make it
- Leftovers & storage
- Recipe FAQs
- More chicken recipes
- You might also like
- Rate it
- Recipe card
Why this recipe works
This easy chicken and mushroom risotto is creamy, satisfying, and quick to prepare. It’s a great change from pasta but still delivers comforting Italian flavours. Prep only takes about 10 minutes; most of the time is hands-off while the rice absorbs the stock and reaches that classic risotto creaminess.
Ingredients to make Chicken and Mushroom Risotto
- Olive oil – for cooking the chicken and vegetables.
- Chicken – breast or thigh, cut into bite-size pieces.
- Mushrooms – sliced, for deep umami flavour.
- Butter – divided; dairy-free or regular both work.
- Shallot – finely chopped for subtle sweetness.
- Garlic – minced, for savoury depth.
- Vegetable stock or broth – warmed or room temperature, used to cook the rice and create creaminess.
- Parmesan cheese – grated; dairy-free or regular.
- Arborio rice – the best choice for risotto’s creamy texture.
- Salt and pepper – to taste.
See the recipe card below for exact quantities.
Substitutions
- Stock – vegetable stock can be swapped for chicken stock or broth.
- Rice – if you can’t get Arborio, carnaroli is a good alternative.
Variations
- Spicy – add paprika, chili powder or a pinch of cayenne.
- Deluxe – finish with fresh parsley or thyme and optionally top with crispy bacon.
- Kid friendly – leave mushrooms out or chop them very finely if children prefer.
How to make Chicken and Mushroom Risotto
Step 1: Prepare the ingredients: cut the chicken into bite-size pieces.
Step 2: Chop the shallot (or onion), slice the mushrooms, and mince the garlic.
Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken, season with salt and pepper, and cook until done. Remove and set aside.
Step 4: Add mushrooms to the same skillet and cook until they release their juices. Remove and set aside with the chicken.
Step 5: Heat the remaining oil and 1 tbsp butter in the skillet, then add shallot and garlic and cook for about 1 minute until fragrant.
Step 6: Add the Arborio rice and stir to coat it in the oil and butter. Cook briefly until the grains look glossy.
Step 7: Deglaze with about 1/4 cup of stock, then add stock gradually (about 1/2 cup at a time), stirring and allowing the rice to absorb the liquid before adding more. Continue until the rice is tender and creamy.
Step 8: When you’re on the last cup of stock, return the chicken and mushrooms to the pan. Stir in the Parmesan and the remaining butter, season to taste, and cook briefly until the risotto is glossy and creamy. Remove from heat and serve.
Hint: Use smaller ladlefuls of stock and stir more often in narrow pans. In a large pan you can add stock a little faster and stir less frequently.
Leftovers
Store leftover risotto in an airtight container in the fridge for up to five days. Reheat gently in a pan or microwave, adding a splash of broth or water to restore the creamy texture.
Recipe FAQs
No. While some cooks prefer warm stock, this recipe works well with room temperature or cold stock — the rice will still absorb the liquid and become creamy.
Use the right rice (Arborio or carnaroli), cook gently, and add liquid gradually so the rice releases starch and becomes creamy. Combining butter and olive oil at different stages enhances flavour.
More Chicken recipes
- Air Fryer Chicken Fajitas
- Chicken and Leek Pie
- Chicken Pasta Bake
- Chicken Traybake
- Chicken and Sweetcorn Soup
- Salt and Pepper Chicken
- Chicken Thigh Tray Bake
- Chicken Satay Salad
- Chicken and Mushroom Pie
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Rate it…
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Chicken and Mushroom Risotto
Ingredients
- 2 tbsp olive oil
- 280 g chicken, cut into bite size pieces
- 340 g mushrooms, sliced
- 2 tbsp butter, divided (dairy-free optional)
- 1 medium shallot, chopped
- 2 garlic cloves, minced
- 1 litre vegetable stock or broth
- 1/4 cup Parmesan cheese (dairy-free optional)
- 220 g Arborio rice
- Salt and pepper, to taste
Instructions
- Prepare the chicken, shallot, mushrooms and garlic.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken with salt and pepper until done, then remove and set aside.
- Cook mushrooms in the same skillet until they release their juices; remove and set aside.
- Heat remaining oil and 1 tbsp butter, add shallot and garlic, and cook for about 1 minute.
- Add the rice and stir to coat. Cook until the rice appears glossy.
- Deglaze with 1/4 cup stock, then add stock gradually (about 1/2 cup at a time), allowing it to absorb before adding more, until the rice is tender.
- Return the chicken and mushrooms with the final additions of stock. Stir in Parmesan, season to taste, and cook until creamy. Remove from heat and serve.
Notes
Step-by-step photos: The post includes images to guide you through the process.
Substitutions & variations: See the suggestions earlier in the post.
To store: Keep in an airtight container in the fridge for 3–5 days. Reheat gently, adding a splash of broth to loosen the texture if needed.
To freeze: Freezing is not recommended for best texture.
Tip 1: Use the correct rice (Arborio or carnaroli) for the best creamy result.
Tip 2: Try different mushroom varieties — chestnut, cremini, or shiitake all work well.
Tip 3: You can swap the chicken for other proteins like steak, sausage, or beef tenderloin if preferred.
Nutrition
Carbohydrates: 53 g |
Protein: 7 g |
Fat: 86 g |
Saturated Fat: 26 g |
Fiber: 3 g |
Sugar: 4 g
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