Chicken and Mushroom Risotto

Jump to Recipe Print Recipe

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

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.
• This recipe is easily halved if you’re cooking for less people.

Other Recipes

You might also like to try:

• breads
• rice dishes
• chicken and turkey dishes

Latest Recipes

Ingredients

• 600g (2 large ones) chicken breasts (see Tips), poached in chicken stock – see step 1
• salt and freshly ground black pepper
• 1150ml chicken stock
• 3 tsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• pinch of salt
• 300g risotto rice
• 90ml white wine
• 250g chestnut mushrooms, sliced (see Tips)
• 45g butter, split into 40g and 5g
• 60g freshly grated parmesan cheese, plus extra to serve
• garlic bread, crusty bread…or homemade bread, to serve (optional)

Instructions

For the chicken and mushrooms:

1. To poach the chicken in the stock, season both sides of the chicken breast with salt and pepper then put them in a large saucepan on a high heat along with the chicken stock cubes or pots you’re going to use for making the stock, and pour in 1150ml 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 a small saucepan over a medium heat.   Add the sliced or chopped 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 another large saucepan or casserole pan, heat 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, and after another 2 minutes, 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, and 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 seems to have cooked into the rice, 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 the juices.   Keep on adding the stock until the rice is soft but with a slight bite.
3. Remove from the heat and add the butter and parmesan, stir gently and check the seasoning. Check the seasoning, and add salt and freshly ground black pepper, to taste.
4. Serve as soon as possible while it retains its moist texture, and enjoy with some garlic bread, crusty bread…or how about trying some homemade bread…and a glass of white wine!

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Chicken and Mushroom Risotto

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 40 mins

Course Main, Main Course

Cuisine Italian

Servings 4 people

Ingredients

  

• 600g (2 large ones) chicken breasts (see Notes) poached in chicken stock – see step 1
• salt and freshly ground black pepper
• 1150ml chicken stock
• 3 tsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic crushed
• pinch of salt
• 300g risotto rice
• 90ml white wine
• 250g chestnut mushrooms sliced (see Notes)
• 45g butter split into 40g and 5g
• 60g freshly grated parmesan cheese plus extra to serve
• garlic bread, crusty bread…or homemade bread to serve (optional)

Instructions

 

For the chicken and mushrooms:

• To poach the chicken in the stock, season both sides of the chicken breast with salt and pepper then put them in a large saucepan on a high heat along with the chicken stock cubes or pots you’re going to use for making the stock, and pour in 1150ml 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 a small saucepan over a medium heat.   Add the sliced or chopped 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 another large saucepan or casserole pan, heat 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, and after another 2 minutes, 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, and that’s ok.    Add the wine and keep stirring as it hits the pan.   It will sizzle while the alcohol evaporates.
• Once the wine seems to have cooked into the rice, 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 the juices.   Keep on adding the stock until the rice is soft but with a slight bite.
• Remove from the heat and add the butter and parmesan, stir gently and check the seasoning. Check the seasoning, and add salt and freshly ground black pepper, to taste.
• Serve as soon as possible while it retains its moist texture, and enjoy with some garlic bread, 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.
• This recipe is easily halved if you’re cooking for less people.

 

You might also like to try:

• breads
• rice dishes
• chicken and turkey dishes

Keyword basic risotto, chestnut mushrooms, chicken, Jamie Oliver, risotto, The Naked Chef