Creamy Chicken and Mushroom Risotto Recipe

If you’re looking for a comforting and rich dish, this Chicken and Mushroom Risotto is the answer. It’s a classic chicken recipe that brings together tender chicken pieces and earthy mushrooms in a creamy base that will leave you wanting more. This dish is perfect for a cozy dinner at home, and trust me, it’s worth every minute spent stirring.

Risotto might seem intimidating, but with this recipe, you’ll find it’s surprisingly simple to make. The combination of flavors from the sautéed mushrooms and the chicken meld beautifully, creating a satisfying meal that feels gourmet without the fuss.

Whether you’re entertaining guests or simply enjoying a quiet night in, this risotto is sure to impress. It’s creamy, comforting, and packed with flavor, making it a perfect addition to your chicken recipe collection.

The Ultimate Chicken and Mushroom Risotto

This creamy risotto features al dente Arborio rice cooked slowly in chicken broth, combined with sautéed mushrooms and tender pieces of chicken. It’s an indulgent yet simple dish that is both hearty and satisfying.

The rich flavors of the mushrooms and the savory chicken create a delightful balance, while each spoonful offers a creamy texture that melts in your mouth.

Ingredients

1 cup Arborio rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup cooked chicken, shredded or diced
1 cup mushrooms, sliced
4 cups chicken broth, warmed
1/2 cup white wine (optional)
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
Salt and black pepper to taste
Fresh parsley, chopped for garnish

Instructions

Heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 2-3 minutes.
Add the sliced mushrooms to the skillet, cooking until they are tender and browned, about 5 minutes. Season with salt and pepper.
Stir in the Arborio rice, toasting it for 1-2 minutes until it’s slightly translucent.
Pour in the white wine (if using) and cook until it’s mostly absorbed.
Begin adding the warm chicken broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Incorporate the cooked chicken and Parmesan cheese, stirring until melted and creamy. Adjust seasoning with salt and pepper.
Serve hot, garnished with chopped parsley.