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Home » Recipes

Chicken and Mushroom Risotto

Published: Apr 28, 2021 · Modified: Apr 8, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Chicken and mushroom risotto in a grey bowl with a plate of sliced crusty baguette and a green napkin on the side.
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This creamy chicken and mushroom risotto is a rich, cosy dish made with tender chicken, earthy mushrooms, and parmesan cheese. Perfect for an easy and comforting dinner!

The base for the risotto is inspired by Jamie Oliver’s basic risotto recipe from his The Naked Chef recipe book…I’ve made a few tweaks to it, having made it quite a few times over the years.

Poaching the seasoned chicken in the stock adds extra chicken flavour to the risotto and gives you lovely juicy and tender chicken.

Enjoy this chicken and mushroom risotto with some homemade bread or garlic baguette on the side.

Tips

  • If you’re not a fan of mushrooms, try other vegetables, eg: courgette, asparagus or peas. There’s already a recipe for chicken and broccoli risotto here on Felly Bull.
  • Skinless boneless chicken thighs will work well too, or a mixture of both.
  • Gluten-free option - ensure the stock is gluten-free.
  • Dairy-free option - use a dairy-free butter and nutritional yeast instead of parmesan.
  • Alternative proteins - try swapping the chicken for prawns, pancetta or crispy bacon.
  • This recipe is easily halved if you’re cooking for less people.

FREQUENTLY ASKED QUESTIONS

What’s the best rice for risotto? 

I use arborio, it's the most common, but carnaroli or vialone nano rice give an even creamier result. 

Can I make risotto without wine? 

Yes - substitute with extra chicken stock or a splash of lemon juice for acidity. 

Why does my risotto turn out gummy or mushy? 

Stir frequently but not too much, and avoid overcooking the rice. It should be al dente with a creamy sauce. 

Can I make risotto ahead of time? 

Risotto is best served fresh, but you can partially cook it, stop before the final addition of stock, and finish it later. 

How do I keep and reheat risotto? 

Transfer leftovers to an airtight container and keep it in the fridge for up to 3 days. Reheat with a splash of warm stock or milk to restore creaminess. 

Can I freeze risotto? 

It's not recommended to freeze risotto as it can become grainy and lose its creamy texture when thawed. 

What can I serve with Chicken and Mushroom Risotto? 

Try serving it with garlic baguette, crusty dinner rolls or a crisp green salad. 

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How to make this Chicken and Mushroom Risotto

Ingredients

  • 2 large chicken breasts - weighing approx. 500g in total (see Tips), poached in chicken stock – see step 1
  • salt and freshly ground black pepper
  • 2 chicken stock cubes or pots
  • 1.2 litres cold water
  • 3 tsp olive oil
  • 35g butter, split into 5g and 30g
  • 250g chestnut mushrooms, sliced (see Tips)
  • 1 large onion, finely chopped
  • a pinch of salt
  • 2 cloves garlic, crushed
  • 300g risotto rice (I use Arborio)
  • 90ml white wine
  • 40g freshly grated parmesan cheese, plus extra to garnish
  • a small handful of fresh flat leaf parsley, chopped, to garnish

Instructions

For the chicken and mushrooms:

  1. Poach the chicken in stock - season both sides of the chicken breasts with salt and freshly ground pepper, then put them in a medium saucepan on a high heat along with the chicken stock cubes or pots and 1.2 litres of cold water.   When the water begins to boil, lower the heat to a simmer and cook for 14 minutes (turning once, halfway through cooking).   Remove the chicken and set it aside to cool on a plate before shredding.   Leave the stock in the pan on a low heat to keep hot.
  2. While the chicken is poaching, heat 1 tsp of the olive oil along with 5g of the butter in another medium saucepan over a medium heat.   Add the sliced mushrooms, season lightly with salt and freshly ground black pepper and cook for 3 minutes, stirring frequently.   Remove from the heat and set aside until ready to add to the risotto with the shredded chicken at step 2 below.

To make the risotto:

  1. In a large saucepan or casserole pan, heat the rest of the olive oil on a medium to low heat, add the onion and a pinch of salt, cover with a lid and sweat for about 3 minutes. Add the garlic, stir and cook for 2 minutes, then add the rice.   Turn the heat up now and slowly stir continuously to fry the rice – you don’t want any colour at any point, so turn the heat down a bit if it seems too high.   You must keep the rice moving.   After 2 or 3 minutes it will start to look translucent and may crackle a bit, that’s ok.    Add the wine and keep stirring as it hits the pan.   It will sizzle while the alcohol evaporates.
  2. Once the wine has cooked into the rice (around 10 to 15 seconds), add your first ladle of hot stock. Turn the heat down to a high(ish) simmer, and keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next.   This will take about 15 minutes.   After 10 minutes, add the shredded chicken and mushrooms with any juices.   Keep on adding the stock until the rice is soft but with a slight bite.
  3. Remove from the heat and add the 30g of butter and 40g of grated parmesan, stir gently and check the seasoning, adding more, to taste, if needed.
  4. Garnish with grated parmesan and chopped parsley, then serve as soon as possible while it retains its moist texture, and enjoy with some garlic baguette, crusty bread…or how about trying some homemade bread…and a glass of white wine!

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Chicken and mushroom risotto in a grey bowl with a plate of sliced crusty baguette and a green napkin on the side.

Chicken and Mushroom Risotto

This creamy chicken and mushroom risotto is a rich, cosy dish made with tender chicken, earthy mushrooms, and parmesan cheese. Perfect for an easy and comforting dinner!
PREP: 10 minutes minutes
COOK: 40 minutes minutes
TOTAL: 50 minutes minutes
Course: Main
Cuisine: Italian
Servings: 4 people
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Equipment

  • Saucepan
  • Casserole pot

Ingredients

  • 2 large (1.1 lbs) chicken breasts - weighing approx. 500g in total (see Notes), poached in chicken stock – see step 1
  • salt and freshly ground black pepper
  • 2 chicken stock cubes or pots
  • 1.2 litres (5 cups) cold water
  • 3 tsp olive oil
  • 35 g (1.2 oz) butter split into 5g and 30g
  • 250 g (8.8 oz) chestnut mushrooms sliced (see Notes)
  • 1 large onion finely chopped
  • a pinch of salt
  • 2 cloves garlic crushed
  • 300 g (1 ½ cups) risotto rice (I use Arborio)
  • 90 ml (½ cup) white wine
  • 40 g (1.4 oz) freshly grated parmesan cheese plus extra to garnish
  • a small handful of fresh flat leaf parsley chopped, to garnish

Instructions

For the chicken and mushrooms:

  • Poach the chicken in stock - season both sides of the chicken breasts with salt and freshly ground pepper, then put them in a medium saucepan on a high heat along with the chicken stock cubes or pots and 1.2 litres of cold water.   When the water begins to boil, lower the heat to a simmer and cook for 14 minutes (turning once, halfway through cooking).   Remove the chicken and set it aside to cool on a plate before shredding.   Leave the stock in the pan on a low heat to keep hot.
  • While the chicken is poaching, heat 1 tsp of the olive oil along with 5g of the butter in another medium saucepan over a medium heat.   Add the sliced mushrooms, season lightly with salt and freshly ground black pepper and cook for 3 minutes, stirring frequently.   Remove from the heat and set aside until ready to add to the risotto with the shredded chicken at step 2 below.

To make the risotto:

  • In a large saucepan or casserole pan, heat the rest of the olive oil on a medium to low heat, add the onion and a pinch of salt, cover with a lid and sweat for about 3 minutes. Add the garlic, stir and cook for 2 minutes, then add the rice.   Turn the heat up now and slowly stir continuously to fry the rice – you don’t want any colour at any point, so turn the heat down a bit if it seems too high.   You must keep the rice moving.   After 2 or 3 minutes it will start to look translucent and may crackle a bit, that’s ok.    Add the wine and keep stirring as it hits the pan.   It will sizzle while the alcohol evaporates.
  • Once the wine has cooked into the rice (around 10 to 15 seconds), add your first ladle of hot stock. Turn the heat down to a high(ish) simmer, and keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next.   This will take about 15 minutes.   After 10 minutes, add the shredded chicken and mushrooms with any juices.   Keep on adding the stock until the rice is soft but with a slight bite.
  • Remove from the heat and add the 30g of butter and 40g of grated parmesan, stir gently and check the seasoning, adding more, to taste, if needed.
  • Garnish with grated parmesan and chopped parsley, then serve as soon as possible while it retains its moist texture, and enjoy with some garlic baguette, crusty bread…or how about trying some homemade bread…and a glass of white wine!

Notes

    • If you’re not a fan of mushrooms, try other vegetables, eg: courgette, asparagus or peas. There’s already a recipe for chicken and broccoli risotto here on Felly Bull.
    • Skinless boneless chicken thighs will work well too, or a mixture of both.
    • Gluten-free option - ensure the stock is gluten-free.
    • Dairy-free option - use a dairy-free butter and nutritional yeast instead of parmesan.
    • Alternative proteins - try swapping the chicken for prawns, pancetta or crispy bacon.
    • This recipe is easily halved if you’re cooking for less people.
 
You might also like to try:
  • chicken and turkey dishes
  • rice dishes

Nutrition

Calories: 598kcal | Carbohydrates: 68g | Protein: 37g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 896mg | Potassium: 909mg | Fiber: 3g | Sugar: 3g | Vitamin A: 428IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS basic risotto recipe, chicken and mushroom risotto recipe, chicken risotto recipe, Jamie Oliver, The Naked Chef
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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