Chicken and mushroom risotto

Chicken and mushroom risotto is creamy, comforting and packed with rich, savoury flavour — the ultimate one‑pot wonder.

This Italian‑inspired classic is made by slowly cooking Arborio rice with tender chicken, earthy mushrooms, garlic and a splash of wine, creating a silky, luxurious texture finished with Parmesan.

It’s a simple yet elegant dish that feels like a hug in a bowl, perfect for a cosy night in or for entertaining friends. With just a handful of ingredients, it delivers restaurant‑quality comfort every time.

Serving suggestions for chicken and mushroom risotto

  • A simple green salad
  • Garlic bread or warm crusty bread
  • Roasted asparagus or tenderstem broccoli
  • Sautéed spinach with garlic and a squeeze of lemon
  • Roasted cherry tomatoes for sweetness and colour
  • Crispy pancetta or prosciutto shards for extra savouriness
  • Extra Parmesan, black pepper and a drizzle of good olive oil on the table
Chicken and mushroom risotto

Chicken and mushroom risotto

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Servings 4 people

Ingredients
  

  • 2 tbsp olive oil
  • 1 ½ cup fresh mushrooms sliced
  • 2 chicken breasts cubed
  • 2 tbsp butter
  • 1 large onion chopped
  • 2 large garlic cloves crushed
  • 150 g arborio rice
  • 100 ml white wine
  • 550 ml chicken stock
  • 3 tbsp grated parmesan cheese
  • 2 tbsp chopped parsley
  • Salt and pepper

Instructions
 

  • Heat 1 tbsp each of oil and butter in a large saucepan, add the chicken and a pinch of salt and pepper and cook for around 7-10mins until cooked, remove and set aside.
  • In the same pan, add the mushrooms and cook for around 5mins, add extra oil or butter if needed, removed and set aside.
  • Stir in the remaining butter (or a bit extra if used with the mushrooms) and add the onions and cook gently for 3mins until the onions start to soften. Add the garlic and stir for around 30 seconds.
  • Stir in the rice and cook for 1 min. Add the wine, stir and leave to simmer until the rice has absorbed all the wine.
  • Turn the heat down and start adding the stock a ladleful at a time, stirring constantly until the liquid has absorbed and repeat until all the chicken stock has been added, simmer until it becomes thick and the risotto is al dente.
  • Add the mushrooms and chicken back into the rice and cook for another 5 mins.
  • Stir in half of the cheese with parsley and a pinch of salt and pepper.
  • Serve immediately with the remaining cheese and parsley sprinkled on top.