Description
Chicken Mushroom Risotto brings creamy comfort straight from an Italian kitchen to your dinner table. Savor each rich, cheesy spoonful of this classic dish that turns simple ingredients into a deeply satisfying meal.
Ingredients
Scale
Main Protein:
- 1 pound boneless, skinless chicken breasts, diced
- 8 ounces mushrooms, sliced
Base and Liquid Ingredients:
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 cups chicken broth, warmed
Seasoning and Finishing Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear 1 pound diced chicken breasts until golden and fully cooked at 165°F, about 6-7 minutes. Transfer chicken to a separate plate.
- Add additional olive oil to the same skillet. Saute 8 ounces sliced mushrooms until they caramelize and release moisture, approximately 4-5 minutes. Remove mushrooms and set aside.
- Reduce heat to medium and melt 2 tablespoons butter in the skillet. Add 1 cup Arborio rice, toasting for 2 minutes until edges become translucent.
- Pour ½ cup dry white wine into the skillet. Stir continuously until liquid is almost completely absorbed, about 3 minutes.
- Gradually introduce ½ cup warmed chicken broth, stirring constantly. Allow each addition to absorb before adding more. Maintain medium heat throughout this process.
- Continue adding remaining 3 ½ cups chicken broth in incremental stages, stirring frequently. The rice should become creamy and tender, taking approximately 20-25 minutes.
- Gently fold the reserved chicken and mushrooms back into the risotto during the final 3 minutes of cooking.
- Remove from heat and stir in ½ cup grated Parmesan cheese until melted and smooth.
- Mix in 2 minced garlic cloves, ½ teaspoon dried thyme, salt, and pepper to taste.
- Garnish with freshly chopped parsley. Serve immediately while risotto remains creamy and warm.
Notes
- Get arborio rice from specialty stores or online to ensure the perfect creamy texture.
- Always warm your broth before adding to the rice, which helps the risotto cook more evenly and consistently.
- Stir the risotto frequently but gently to release the rice’s starches without breaking the grains.
- For a gluten-free version, substitute white wine with chicken broth and use gluten-free broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 405 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg