Enjoy this creamy, flavour-packed Chicken and Mushroom Risotto. The tender chicken, earthy mushrooms and glossy arborio rice combine to create a comforting dish you’ll want to make again and again.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Chicken and Mushroom Risotto
- Substitutions
- Variations
- How to make Chicken and Mushroom Risotto
- Leftovers
- Recipe FAQs
- More Chicken recipes
- You might also like
- Rate it…
- Chicken and Mushroom Risotto Recipe
Why this recipe works
This chicken and mushroom risotto is simple to make yet delivers rich, satisfying flavour. It’s a great alternative to pasta and brings classic Italian technique—stirring arborio rice slowly while adding stock—to produce a creamy texture without complex steps.
Prep takes about 10 minutes; most of the time is hands-off cooking while the rice absorbs the stock and develops its characteristic creaminess.
Ingredients to make Chicken and Mushroom Risotto
- Olive oil – for cooking the chicken and vegetables.
- Chicken – breast or thigh, cut into bite-sized pieces.
- Mushrooms – sliced, for a deep umami note.
- Butter – divided; dairy-free or regular both work.
- Shallot – finely chopped for a mild onion flavor.
- Garlic – minced, to boost savoury depth.
- Vegetable stock or broth – keeps the risotto creamy as it absorbs the liquid.
- Parmesan cheese – grated; use dairy-free if preferred.
- Arborio rice – short-grain risotto rice gives the right texture.
- Salt and pepper – to taste.
See the recipe card below for exact quantities.
Substitutions
- Stock: Use chicken stock instead of vegetable stock for extra richness.
- Rice: Carnaroli rice is an excellent alternative to arborio for a creamier result.
Variations
- Spicy: Add paprika, chili powder or a pinch of cayenne for heat.
- Herby deluxe: Finish with fresh parsley or thyme and top with crispy bacon if desired.
- Kid friendly: Omit or finely chop mushrooms if children are hesitant about their texture.
How to make Chicken and Mushroom Risotto
Step 1: Prepare ingredients: cut the chicken into bite-sized pieces.
Step 2: Chop the shallot or onion, slice the mushrooms, and mince the garlic.
Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high. Season and cook the chicken until done, then remove and set aside.
Step 4: In the same skillet, cook mushrooms until they release their juices, then remove them.
Step 5: Add the remaining oil and 1 tbsp butter to the skillet, then cook shallot and garlic for about 1 minute until fragrant.
Step 6: Stir in the arborio rice to coat with oil and butter. Cook until the grains look glossy.
Step 7: Pour in a small splash of stock to deglaze, then add the stock in ½ cup increments, stirring and allowing the rice to absorb each addition before adding more.
Step 8: With the final addition of stock, return the chicken and mushrooms to the pan. Stir in parmesan, season with salt and pepper, and cook until the risotto is creamy. Remove from heat and serve.
Hint: In a small pan, add stock in smaller amounts and stir more frequently. A large pan allows you to add stock a little faster and stir less often.
Leftovers
Store leftover risotto in an airtight container in the fridge for up to five days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to restore the creamy texture.
Recipe FAQs
No. While some recipes recommend hot stock, this version works well with room temperature or cold stock — the risotto will still become creamy as the rice absorbs the liquid.
Use the right rice (arborio or carnaroli), add liquid slowly and allow it to absorb before adding more, and finish with butter and cheese for richness.
More Chicken recipes
- Air Fryer Chicken Fajitas
- Chicken and Leek Pie
- Chicken Pasta Bake
- Chicken Traybake
- Chicken and Sweetcorn Soup
- Salt and Pepper Chicken
- Chicken Thigh Tray Bake
- Chicken Satay Salad
- Chicken and Mushroom Pie
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Rate it…
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Chicken and Mushroom Risotto
Ingredients
- 2 tbsp olive oil
- 280 g chicken, cut into bite size pieces
- 340 g mushrooms, sliced
- 2 tbsp butter, divided, I used dairy-free
- 1 medium shallot, chopped
- 2 garlic cloves, minced
- 1 litre vegetable stock, or broth
- ¼ cup parmesan cheese, I used dairy-free
- 220 g Arborio rice
- Salt and pepper, to taste
Instructions
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Cut the chicken into bite-size pieces.
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Chop the shallot, slice the mushrooms and mince the garlic.
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Heat 1 tbsp olive oil in a skillet over medium-high. Season the chicken and cook until done; remove and set aside.
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Cook the mushrooms in the same skillet until they release their juices, then remove.
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Add the remaining oil and 1 tbsp butter, then sauté the shallot and garlic for about 1 minute.
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Stir in the rice to coat it and cook until the grains look glossy.
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Deglaze with a small splash of stock, then add stock in ½ cup increments, stirring and allowing absorption between additions.
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With the last addition of stock, return chicken and mushrooms to the pan, stir in parmesan, season to taste and cook until the risotto is creamy. Serve immediately.
Notes
Substitutions & Variations: Options are listed above in the post.
To Store: Keep in an airtight container in the fridge for 3–5 days. Reheat gently and add a splash of broth or water to restore creaminess.
To Freeze: Freezing is not recommended for best texture.
Tip 1: Use arborio or carnaroli rice for the characteristic creamy risotto texture.
Tip 2: Try different mushroom varieties—chestnut, cremini or shiitake—to vary flavour.
Tip 3: You can swap chicken for other proteins like beef or sausage if you prefer.