Chicken Risotto with Mushrooms
This chicken risotto with mushrooms combines tender chicken thighs, sautéed mushrooms, Arborio rice, white wine, and Parmesan. Gradually adding the broth gives the risotto its creamy consistency while the chicken finishes cooking with the rice.
Ingredients
- 3 tablespoons extra virgin olive oil
- 450 g boneless skinless chicken thighs 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 kept warm
- 60 g Parmesan cheese freshly grated
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley chopped
Instructions
- Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat.
- Add 450 g boneless skinless chicken thighs and season them with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 8–10 minutes, turning occasionally, until lightly browned but not completely cooked. Transfer the chicken to a plate.
- Add 1 yellow onion, finely chopped, to the same skillet. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper, then cook for 5 minutes until softened.
- Add 200 g white mushrooms or cremini mushrooms and cook for approximately 5 minutes, until they release their moisture. Stir in 3 cloves garlic, minced, and cook for 1 minute.
- Add 200 g Arborio rice and toast it for 2 minutes, stirring so the grains become coated in the oil. Pour in 120 ml white wine and simmer until it has almost completely reduced.
- Gradually add 1400 ml chicken broth, warm, approximately 240 ml at a time. Stir often and allow each addition to absorb before adding the next. Cook the rice for 20–25 minutes in total.
- Return the partially cooked chicken to the skillet with the final portion of broth. Continue cooking until the rice is tender, the risotto is creamy, and the chicken is completely cooked through.
- Remove the skillet from the heat. Add 1 tablespoon unsalted butter and 60 g Parmesan cheese, then stir until smoothly incorporated. Fold in 2 tablespoons fresh parsley, chopped, and serve warm.
Notes
- Keep the Broth Warm: I keep the broth warm over low heat so each addition maintains a steady cooking temperature.
- Wait Between Additions: I allow the rice to absorb most of each portion before adding more broth, which helps control the final consistency.
- Finish Cooking the Chicken Later: Browning the chicken first builds flavor, but returning it with the final broth prevents it from cooking throughout the entire risotto process.
- Finish Away from the Heat: I remove the skillet from the heat before adding the butter and Parmesan, so they blend smoothly into the risotto.
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
