Description
This Chicken and Mushroom Risotto is a creamy, comforting Italian dish bursting with rich savory flavors. Featuring tender chicken, earthy mushrooms, and perfectly cooked Arborio rice, it’s an elegant yet easy stovetop meal ideal for a satisfying dinner.
Ingredients
Protein and Dairy
- 1 pound boneless skinless chicken breasts, diced
- 2 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
Vegetables
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms (cremini or button), sliced
- 2 tablespoons chopped fresh parsley
Grains and Liquids
- 1½ cups Arborio rice
- ½ cup dry white wine (optional)
- 5 cups chicken broth, warmed
Oils and Seasoning
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- ½ teaspoon dried thyme
Instructions
- Prepare the pan and cook chicken: Heat olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat. Season diced chicken breasts with salt and black pepper, then add to the pan. Cook until lightly browned and fully cooked through, approximately 5-7 minutes. Remove the chicken and set aside.
- Sauté onions and mushrooms: In the same pan, add the remaining butter, chopped onion, and sliced mushrooms. Cook for 5–6 minutes until softened and fragrant, stirring occasionally.
- Add garlic and thyme: Stir in minced garlic and dried thyme, cooking for about 30 seconds until aromatic.
- Toast the Arborio rice: Add the Arborio rice to the pan and stir continuously for 1–2 minutes to lightly toast the grains, which enhances their nutty flavor.
- Deglaze with white wine: Pour in the dry white wine (if using) and cook until it is mostly absorbed by the rice, about 2-3 minutes.
- Cook the risotto with broth: Gradually add the warmed chicken broth half a cup at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 20–25 minutes in total.
- Combine chicken and finish the dish: Stir the cooked chicken back into the risotto. Then add the grated Parmesan cheese and mix well until fully incorporated and creamy. Taste and adjust salt and pepper seasoning as needed.
- Garnish and serve: Sprinkle chopped fresh parsley over the risotto for a fresh, bright finish and serve immediately for the best texture and flavor.
Notes
- Stirring releases starch from the rice, which gives risotto its characteristic creamy texture.
- Using warm broth helps maintain an even cooking temperature and prevents the risotto from becoming mushy.
- For extra richness, you can stir in an additional 1–2 tablespoons of butter at the end of cooking.
- Risotto is best served fresh but can be refrigerated and kept for up to 3 days.
- Add vegetables such as spinach or peas towards the end of cooking for added color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
