Description
This creamy Chicken and Mushroom Risotto combines tender chicken, earthy mushrooms, and Parmesan for a rich, comforting Italian-inspired dish. With a simplified no-stir method, it’s easy enough for weeknights but elegant enough for entertaining.
Ingredients
Scale
- 1 tsp – 1 tbsp olive oil: for browning and flavor base
- 2.5 oz / 75 g bacon: adds smoky depth and richness
- 12 oz / 350 g chicken thigh fillets: tender and juicy protein
- 13 oz / 400 g mushrooms (Swiss brown or cremini): earthy flavor and texture
- 2 tbsp / 30 g unsalted butter: for creaminess
- 2 garlic cloves, minced: aromatic base
- 1 onion, finely diced: adds sweetness and depth
- 1/2 cup / 125 ml white wine (optional): balances flavor with acidity
- 1 1/4 cups / 250 g arborio risotto rice, uncooked: the key to creaminess
- 4 cups / 1 litre chicken broth/stock: infuses flavor into the rice
- 1/2 cup / 35 g freshly grated parmesan cheese: adds umami and saltiness
- 1 – 3 tbsp / 15 – 50 g unsalted butter (finishing): makes risotto silky and rich
- Freshly chopped parsley: for garnish and freshness
Instructions
- Heat olive oil in a large skillet over high heat. Add bacon and cook until crisp. Remove and set aside, leaving 1 tbsp bacon fat in the pan.
- Add chicken pieces and sear until golden and cooked through. Transfer to a bowl.
- Add mushrooms to the pan and cook until lightly browned. Remove and set aside with the chicken.
- Reduce heat to medium. Add butter, then sauté onion and garlic until softened and fragrant.
- Add arborio rice and stir for about one minute until grains are partially translucent.
- Pour in white wine, scraping up any browned bits. Cook for two minutes until the alcohol evaporates.
- Add about 3 cups of chicken broth. Stir once or twice, then let simmer uncovered until most liquid is absorbed.
- Add remaining broth, half a cup at a time, stirring occasionally until the rice is al dente and creamy.
- Return chicken and mushrooms to the pan to warm through.
- Remove from heat. Stir in butter and parmesan vigorously until creamy and glossy. Adjust consistency with extra broth if needed.
- Serve immediately topped with crispy bacon, parsley, and extra parmesan.
Notes
- Use Arborio or another risotto rice for the best creamy texture.
- Do not over-toast the rice or it will lose its starchiness.
- For a vegetarian version, use vegetable broth and skip the chicken and bacon.
- Serve immediately — risotto thickens as it cools.
- Use leftovers to make arancini balls or baked risotto cakes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 571g)
- Calories: 658 kcal
- Sugar: 3.9 g
- Sodium: 1274 mg
- Fat: 24.8 g
- Saturated Fat: 10.8 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 59.7 g
- Fiber: 3.4 g
- Protein: 41.9 g
- Cholesterol: 111 mg
Keywords: chicken and mushroom risotto, creamy risotto, easy risotto recipe, italian comfort food, chicken dinner, mushroom recipes