Creamy Chicken and Mushroom Risotto
Creamy Chicken and Mushroom Risotto
Ingredients
For the Chicken and Mushrooms
- 1 pound chicken breast, boneless, skinless, cut into 1/2-inch pieces
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Risotto
- 4 cups chicken broth, warmed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Season the cut chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 2
Add the sliced cremini mushrooms to the same skillet (add a touch more olive oil if needed). Cook, stirring occasionally, until the mushrooms have softened and released their liquid, about 5-7 minutes. Remove the mushrooms from the skillet and add them to the cooked chicken.
⏱️ 7 min
- 3
In a separate small saucepan, warm the 4 cups of chicken broth over low heat. Keep it simmering gently throughout the risotto cooking process.
⏱️ 5 min
- 4
Return the large skillet to medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter is melted, add the finely chopped yellow onion and sauté until it becomes translucent and softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 5
Add the arborio rice to the skillet. Stir constantly for about 2 minutes, toasting the rice until the edges become translucent but the center is still opaque.
⏱️ 2 min
- 6
Pour in the 1/2 cup of dry white wine. Stir continuously until the wine is completely absorbed by the rice. This step deglazes the pan and adds depth of flavor.
⏱️ 3 min
- 7
Begin adding the warm chicken broth, 1/2 cup at a time, to the rice. Stir constantly with a wooden spoon, allowing each addition of broth to be almost completely absorbed before adding the next. Continue this process for 20-25 minutes, until the rice is creamy and tender with a slight bite (al dente).
⏱️ 25 min
- 8
Once the risotto reaches the desired consistency, stir in the cooked chicken and mushrooms. Remove the skillet from the heat. Stir in the 1/2 cup of freshly grated Parmesan cheese, the chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning as needed.
⏱️ 5 min
- 9
Serve the creamy chicken and mushroom risotto immediately in warm bowls, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Mushroom Risotto
Ingredients
For the Chicken and Mushrooms
- 1 pound chicken breast, boneless, skinless, cut into 1/2-inch pieces
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Risotto
- 4 cups chicken broth, warmed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Season the cut chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 2
Add the sliced cremini mushrooms to the same skillet (add a touch more olive oil if needed). Cook, stirring occasionally, until the mushrooms have softened and released their liquid, about 5-7 minutes. Remove the mushrooms from the skillet and add them to the cooked chicken.
⏱️ 7 min - 3
In a separate small saucepan, warm the 4 cups of chicken broth over low heat. Keep it simmering gently throughout the risotto cooking process.
⏱️ 5 min - 4
Return the large skillet to medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter is melted, add the finely chopped yellow onion and sauté until it becomes translucent and softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 5
Add the arborio rice to the skillet. Stir constantly for about 2 minutes, toasting the rice until the edges become translucent but the center is still opaque.
⏱️ 2 min - 6
Pour in the 1/2 cup of dry white wine. Stir continuously until the wine is completely absorbed by the rice. This step deglazes the pan and adds depth of flavor.
⏱️ 3 min - 7
Begin adding the warm chicken broth, 1/2 cup at a time, to the rice. Stir constantly with a wooden spoon, allowing each addition of broth to be almost completely absorbed before adding the next. Continue this process for 20-25 minutes, until the rice is creamy and tender with a slight bite (al dente).
⏱️ 25 min - 8
Once the risotto reaches the desired consistency, stir in the cooked chicken and mushrooms. Remove the skillet from the heat. Stir in the 1/2 cup of freshly grated Parmesan cheese, the chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning as needed.
⏱️ 5 min - 9
Serve the creamy chicken and mushroom risotto immediately in warm bowls, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley.