Chicken Risotto with Mushrooms
This chicken risotto with mushrooms is a creamy, easy one-pan dinner made with tender chicken, arborio rice, and sautéed mushrooms. Comforting, flavorful, and perfect for busy weeknights.
Ingredients
- 3 tablespoon Extra Virgin Olive Oil
- 450 g Boneless Skinless Chicken Thigh Cut into bite size pieces
- 1 teaspoon Salt Divided
- ½ teaspoon Black Pepper Divided
- 1 Yellow Onion Finely chopped
- 200 g White Mushrooms or Cremini Mushrooms Sliced
- 3 Cloves Garlic Minced
- 120 ml White Wine
- 200 g Arborio Rice
- 1400 ml Chicken Broth
- 60 g Parmesan Cheese Freshly grated
- 1 tablespoon Unsalted Butter
- 2 tablespoon Fresh Parsley Chopped
Instructions
- Heat the extra virgin olive oil in a large skillet over medium heat.
- Add the chicken to the skillet, season with ½ teaspoon salt and ¼ teaspoon black pepper, and cook until lightly golden, about 8–10 minutes. Remove the chicken from the skillet and set aside on a plate.
- Add the chopped onion to the same skillet, season with the remaining salt and black pepper, and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their juices, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the arborio risotto rice and toast for a couple of minutes, then deglaze with the white wine and let it simmer until reduced. Pour in 1 cup of chicken broth and cook, stirring often, until absorbed. Continue adding broth, 1 cup at a time, stirring until each addition is absorbed before adding the next.
- With the final cup of broth, put the chicken back into the skillet. Cook until the rice is tender, 20 to 25 minutes in total.
- Once cooked, remove from the heat and add the butter and parmesan, mixing well until creamy. Stir in the fresh parsley and serve warm.
Notes
Add the Broth Slowly: I like to pour in each cup of broth gradually, giving the rice time to absorb it fully so the texture turns extra creamy.
Brown the Mushrooms Well: I always let the mushrooms cook long enough to release all their juices; it gives the risotto a deeper, richer flavor.
Reduce the Wine Properly: I like to simmer the wine until almost gone so the flavor stays balanced without tasting sharp.
Finish Smoothly: I take a moment to mix in the butter and parmesan really well; that’s what makes the final risotto silky and creamy.
Nutrition
Calories: 562kcal | Carbohydrates: 48g | Protein: 35g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 2219mg | Potassium: 635mg | Fiber: 3g | Sugar: 4g | Vitamin A: 409IU | Vitamin C: 6mg | Calcium: 223mg | Iron: 4mg