Enjoy a creamy, flavour-packed Chicken and Mushroom Risotto. Tender chicken, savory mushrooms and glossy Arborio rice combine into a comforting dish that’s easy to make and perfect for family dinners.
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 chicken and mushroom risotto is simple, satisfying and makes a great change from pasta. With minimal prep — around 10 minutes — the dish comes together during the cook time and delivers a rich, creamy texture thanks to the Arborio rice and gradual addition of stock.
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, add lovely umami depth.
- Butter – divided; dairy-free works, regular is fine too.
- Shallot – finely chopped for a subtle sweet onion note.
- Garlic – minced, for savoury aroma.
- Vegetable stock or broth – warmed or room temperature stock to cook the rice.
- Parmesan cheese – grated; dairy-free or regular as preferred.
- Arborio rice – the classic risotto rice for creaminess.
- Salt and pepper – to taste.
See the recipe card below for exact quantities.
Substitutions
- Stock: Use chicken stock instead of vegetable if you prefer.
- Rice: Carnaroli rice is an excellent alternative to Arborio for a silkier texture.
Variations
- Spicy: Add paprika, chili powder or a pinch of cayenne.
- Deluxe: Finish with fresh parsley or thyme and top with crispy bacon bits.
- Kid friendly: Omit mushrooms or chop them finely if children are fussy.
How to make Chicken and Mushroom Risotto
Step 1: Prepare the ingredients. Cut chicken into bite-size pieces.
Step 2: Chop the shallot (or onion), slice mushrooms and mince garlic.
Step 3: Heat 1 tbsp olive oil in a skillet over medium-high. Season and cook chicken until done, then remove and set aside.
Step 4: In the same pan, cook mushrooms until they release their juices, then remove them too.
Step 5: Add remaining olive oil and 1 tbsp butter to the skillet. Sauté shallot and garlic for about 1 minute.
Step 6: Add Arborio rice and stir to coat with oil. Cook until the grains look glossy.
Step 7: Deglaze with 1/4 cup stock, then add stock in 1/2 cup increments, stirring and letting each addition absorb before adding more. Continue until the rice is tender and creamy.
Step 8: Return chicken and mushrooms to the pan with the final additions of stock. Stir in Parmesan, season to taste with salt and pepper, and cook until the risotto is creamy. Remove from heat and serve.
Hint: In a small pan add stock in smaller increments and stir more frequently. A larger pan allows you to add liquid a little faster and stir less often.
Leftovers
Store leftover risotto in an airtight container in the refrigerator for up to five days. Reheat gently in the microwave or on the stove, adding a splash of broth or water to restore the creamy texture.
Recipe FAQs
No — while many recipes recommend warm stock, using room temperature or cool stock still produces a delicious risotto in this recipe.
Use the right rice (Arborio or Carnaroli), add liquid gradually, and cook gently while stirring to release the rice’s starches. Combining butter and olive oil 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
- ¼ cup Parmesan cheese (dairy-free optional)
- 220 g Arborio rice
- Salt and pepper, to taste
Instructions
- Cut the chicken into bite-size pieces.
- Chop the shallot, slice mushrooms and mince the garlic.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Season and cook the chicken until done, then remove and set aside.
- Cook mushrooms in the same skillet until they release their juices; remove and set aside.
- Add remaining olive oil and 1 tbsp butter, sauté shallot and garlic for about 1 minute.
- Add the Arborio rice, stir to coat and cook until glossy.
- Deglaze with 1/4 cup stock, then add stock in 1/2 cup portions, allowing each to absorb before adding more, until rice is tender and creamy.
- Return the chicken and mushrooms with the final additions of stock. Stir in Parmesan, season to taste, cook until creamy then remove from heat and serve.
Notes
Substitutions & variations: See the variations and substitutions listed earlier in the post.
To store: Keep in an airtight container in the fridge for 3–5 days. Reheat gently and add a splash of broth or water to restore texture.
To freeze: Freezing is not recommended for best texture.
Tip 1: Use Arborio or Carnaroli rice for the proper creamy risotto consistency.
Tip 2: Try different mushroom varieties — chestnut, cremini or shiitake work well.
Tip 3: You can swap chicken for other proteins like steak or sausage if you prefer.
Nutrition
Carbohydrates: 53 g |
Protein: 7 g |
Fat: 86 g |
Saturated Fat: 26 g |
Fiber: 3 g |
Sugar: 4 g
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