Description
A rich and comforting risotto made with tender chicken, earthy mushrooms, and Parmesan cheese. Creamy, savory, and perfect for a cozy dinner.
Ingredients
For the Risotto:
- 4 cups chicken broth (kept warm)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 cup Arborio rice
- ½ cup dry white wine (optional, can substitute with extra broth)
- 1 cup cooked chicken breast, diced or shredded
- 8 oz mushrooms, sliced (cremini or button)
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- Extra butter or Parmesan for finishing (optional)
Instructions
- Heat chicken broth in a saucepan and keep warm on low heat. In a large skillet or saucepan, heat olive oil and butter over medium heat. Add onion and garlic; sauté until soft and fragrant.
- Add mushrooms and cook until golden and tender. Stir in Arborio rice and toast 1–2 minutes until lightly translucent.
- Deglaze with white wine (if using) and stir until absorbed. Add warm broth, one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Continue until rice is creamy and al dente, about 18–20 minutes.
- Stir in chicken, Parmesan cheese, and parsley. Season with salt and pepper.
- Remove from heat, add an extra pat of butter or sprinkle of Parmesan if desired, and serve immediately.
Notes
- Use leftover rotisserie chicken for an easy shortcut.
- For extra depth, use a mix of wild mushrooms.
- Risotto thickens as it cools—add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
