Creamy Chicken and Mushroom Risotto Comfort Food at Its Finest

Chicken Mushroom Risotto Easy Comfort Food Recipe

By Emma PrescottSeptember 27, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a hug in a bowl? Let's dive into making chicken and mushroom risotto ! Honestly, this isn't just dinner; it's comfort food elevated, perfect for those chilly evenings when you need something extra special.

Brief Overview

Risotto hails from Italy, a country that knows a thing or two about good food, innit ? This version, with chicken and mushrooms, brings an earthy richness that's simply divine.

It's a medium difficulty recipe, taking about an hour from start to finish. This recipe makes 4 servings, perfect for a family dinner or a sophisticated meal with mates.

Main Benefits

Chicken and mushrooms provide a good dose of protein and essential nutrients. The creamy texture makes it a wonderful comfort food recipe .

This Chicken and Mushroom Risotto is special because it's surprisingly easy and delivers restaurant quality taste.

Okay, let's get this risotto party started!

What You Need to Create This Masterpiece

Alright, lets get cracking! Here's your shopping list:

For the Chicken & Mushrooms: You'll need olive oil, about a tablespoon. Get a pound of chicken breasts and cut them into bite sized bits.
Grab 8 ounces of cremini mushrooms; their earthy flavour is spot on for this. Don't forget salt and pepper!
For the Risotto: Four tablespoons of unsalted butter are up first, followed by a small yellow onion. And don't forget the 1 1/2 cups of Arborio rice; it’s crucial for that creamy texture! Get half a cup of dry white wine (Pinot Grigio works a treat).
You will need 6 cups of chicken broth, and half a cup of grated Parmesan cheese. A little fresh parsley (2 tablespoons) brightens everything up.

Let's Talk About Gear

You'll need a large, heavy bottomed pot or Dutch oven for the risotto. A skillet for the chicken and mushrooms is essential.

Grab a ladle for adding the broth and a wooden spoon for all that crucial stirring.

Ready to get cooking?

This easy risotto recipe is more than just food. So put on some tunes, pour yourself a glass of vino, and let's get cooking!

Ingredients & Equipment: Let’s Get Started!

Okay, let's get this risotto party started! So, you're thinking about making Chicken and Mushroom Risotto ? Brilliant choice! It's proper comfort food, innit? Honestly, this recipe isn't scary, even if you're not a seasoned chef.

Let’s break down what you'll need.

Main Ingredients: Your Risotto Arsenal

These are the bits and bobs that make the Chicken and Mushroom Risotto . Don’t skimp on quality, it really makes a difference!

Olive Oil: 1 tablespoon (15 ml). Just your standard olive oil, nothing too fancy.
Chicken Breasts: 1 pound (450g), boneless, skinless, and chopped into 1 inch bits. Get decent chicken, not the watery stuff!
Cremini Mushrooms: 8 ounces (225g), sliced. These give a lovely earthy flavour! Use fresh cremini mushrooms .
Salt: ½ teaspoon (2.5 ml).
Black Pepper: ¼ teaspoon (1.25 ml).
Unsalted Butter: 4 tablespoons (56g), divided. Don’t use salted butter, you’ll regret it.
Yellow Onion: 1 small (about 120g), finely chopped.
Arborio rice : 1 ½ cups (300g). This is your Italian risotto recipe rice! Don't substitute.
Dry White Wine : ½ cup (120 ml). Pinot Grigio is great, or any dry white you have knocking about.
Chicken Broth: 6 cups (1.4 liters), heated. Chicken broth is crucial. Warm it up in a pot before adding it!
Parmesan Cheese: ½ cup (50g), grated, plus extra for serving. Get proper Parmesan cheese ! Not that pre-grated sawdust.
Fresh Parsley: 2 tablespoons (10g), chopped.

Seasoning Notes: The Flavour Fireworks

Right, spices are important! But don't get too stressed about it.

Salt and Pepper: A must, obviously. Adjust to taste.
Aromatics: The onion is key! It builds a lovely base flavour.
Wine: Adds acidity and depth. If you don't have any, a squeeze of lemon juice will do in a pinch.

This is a creamy mushroom risotto after all. So, let’s enjoy some great comfort food recipes !

Equipment Needed: No Need for Fancy Gadgets

You don’t need a kitchen full of fancy tools for this Chicken and Mushroom Risotto . Keep it simple, yeah?

Large Pot or Dutch Oven: This is essential. It needs to be heavy bottomed to distribute the heat evenly.
Large Skillet: For cooking the chicken and mushrooms.
Ladle: For adding the broth gradually.
Wooden Spoon: For stirring. A spatula works, but a wooden spoon is best.

Honestly, that's all you need. It really is an easy risotto recipe . Don't be intimidated! You got this. So, let's start making that dinner party risotto !.

Okay, Let's Get This Risotto Party Started!

Honestly, who doesn't love a good risotto? Considering the "Chicken and Mushroom Risotto" recipe, it's like a warm hug on a cold day.

This Creamy Chicken and Mushroom Risotto is comfort food at its finest. We’re talking proper stick-to-your ribs goodness. I’ve messed up risotto so many times.

I'm going to share what I've learned. This isn't some fancy chef school stuff. It's real life cooking, innit?

Prep Steps: Getting Your Ducks in a Row

First things first: mise en place. Sounds fancy, but it just means "everything in its place". Chop your cremini mushrooms .

Dice your onion. Measure out your Arborio rice and grated Parmesan cheese . Heat up your chicken broth . Honestly, doing this upfront saves you a world of stress later.

A quick tip: Keep a damp cloth under your cutting board to stop it sliding all over the place. And obviously, watch those fingers when you're chopping.

We don't want any accidents. Safety first!

Let’s Get Cooking: step-by-step

Sizzle 1 tablespoon olive oil in a large skillet over medium high heat. Add 1 pound of chicken . Cook until browned and cooked through. Set aside.
Toss 8 ounces of sliced cremini mushrooms into the same skillet. Cook until softened and browned.
Melt 2 tablespoons of butter in a large pot. Add 1 finely chopped small yellow onion and cook for about 5 minutes until softened.
Add 1 1/2 cups Arborio rice and toast for 2 minutes , stirring constantly.
Pour in 1/2 cup dry white wine (Pinot Grigio works a treat) and stir until absorbed.
Add 6 cups of heated chicken broth , one ladle at a time, stirring constantly. Wait for each ladleful to be absorbed before adding more.
Keep stirring and adding broth until the rice is creamy and al dente, about 20- 25 minutes . This is the key to creamy creamy mushroom risotto .
Stir in the cooked chicken, mushrooms, the remaining 2 tablespoons of butter , 1/2 cup Parmesan cheese , and 2 tablespoons of chopped fresh parsley . Season with salt and pepper to taste.

Pro Tips: Level Up Your Risotto Game

Want to take your Italian risotto recipe to the next level? Here's what you need to know:

Hot broth is key . Seriously, keep that broth simmering. Cold broth will mess with the cooking time.
Stir, stir, stir . I can't stress this enough. Stirring releases the starch and makes it creamy .
Don't rush the broth addition. A slow and steady stream makes the rice release its starches without turning to mush.

Okay, let's get this risotto party started with our Creamy Chicken and Mushroom Risotto : comfort food recipes at its finest. Enjoy your dinner party risotto .

Recipe Notes

Okay, let's get this risotto party started! You’ve nailed the recipe, now let’s chat about those extra bits and bobs that make your chicken and mushroom risotto truly shine.

Ace Serving Ideas

Fancy plating? Why not try swirling the creamy mushroom risotto in a shallow bowl. Then top it with extra Parmesan and fresh parsley.

Honestly, presentation is key, innit?. A simple green salad? Bang on, mate! It cuts through the richness beautifully. And for the grown ups? A glass of crisp white wine is a must.

I find Sauvignon Blanc works a charm!

Spot-On Storage Secrets

Got leftovers? No worries. Pop your dinner party risotto in an airtight container. It'll happily sit in the fridge for up to 3 days.

Reheating? A gentle warm-up on the hob with a splash of chicken broth does the trick. You can also microwave, but watch it doesn’t dry out.

Freezing isn’t ideal for risotto, but if you must, make sure it's cooled completely first and use a freezer safe container.

The texture might be a bit different after thawing, mind you.

Brilliant Variations

Fancy a change? Go veggie. Skip the chicken, and use vegetable broth instead of chicken broth . Load up on those cremini mushrooms , maybe add some asparagus.

Bam! Vegetarian feast. Need to watch the dairy? Ditch the butter for olive oil, and use a dairy-free Parmesan alternative.

You could also try nutritional yeast. It adds a nice cheesy flavour. For those counting carbs, cauliflower rice is a fun and healthy swap for the Arborio rice

Nutrition Nitty Gritty

Each serving of this chicken and mushroom risotto is roughly 450 calories. You're looking at about 35g of protein, 18g of fat, and 40g of carbs.

It's also got fibre and some sodium. Remember, these are just estimates. It depends on the brand and amounts you put in.

This Italian risotto recipe is a great source of protein and comfort!

So there you have it. All the tips and tricks you need for a perfect chicken and mushroom risotto . Honestly, this recipe is proper comfort food recipes , a creamy hug in a bowl.

So get cooking, have fun, and don’t be afraid to experiment. You got this!

Frequently Asked Questions

What's the secret to getting really creamy Chicken and Mushroom Risotto? Mine always ends up a bit… bleh.

Ah, the creamy risotto conundrum! The key is two-fold: stirring constantly to release the starch from the Arborio rice and adding warm broth gradually, allowing each ladleful to be absorbed before adding the next. Think of it like tending to a fussy baby constant attention gets the best results.

Using good quality Parmesan also makes a massive difference!

Can I make Chicken and Mushroom Risotto ahead of time? I'm not sure I'll have the time on the night.

While risotto is best served fresh, you can prep some components ahead of time. Cook the chicken and mushrooms and chop the vegetables in advance. However, the final risotto cooking process is best done just before serving for optimal creaminess.

If you absolutely must make it ahead, slightly undercook it, cool quickly, and then gently reheat with a little extra broth, stirring until creamy again. Just be prepared for a bit of a flavour drop fresh is always best!

I don't have Arborio rice. Can I use another type of rice to make this Chicken and Mushroom Risotto?

Arborio rice is the champion choice for risotto because of its high starch content, which gives that lovely creamy texture. While you could try another short grain rice like Carnaroli, results will vary. Long grain rice like Basmati or Jasmine won't work they don't have enough starch.

If Arborio is off the cards, search for risotto specific rice options; otherwise, consider a different dish altogether. It's like trying to make Yorkshire pudding with self raising flour - you can, but should you?

What are some tasty variations I can try with this Chicken and Mushroom Risotto recipe?

Fancy putting your own spin on things, eh? Absolutely! Try adding some peas or asparagus for a touch of green. A squeeze of lemon juice at the end brightens the whole dish. For a richer flavour, consider using wild mushrooms or adding a splash of truffle oil.

You could also swap the chicken for some pancetta or Prosciutto to bring out the saltier flavour.

How should I store leftover Chicken and Mushroom Risotto? And how long will it last?

Store any leftover risotto in an airtight container in the fridge. It'll be good for about 2-3 days. When reheating, add a splash of broth or water to loosen it up, and gently heat on the stovetop or in the microwave, stirring frequently.

Reheated risotto won't be quite as creamy as freshly made, but it's still perfectly tasty. You can also form the cooled risotto into small balls, coat in breadcrumbs, and deep fry them for arancini which are delicious!

Is Chicken and Mushroom Risotto healthy? I am on a low calorie diet!

Chicken and mushroom risotto can be part of a balanced diet, but it's not necessarily a low-calorie dish due to the rice, cheese, and butter. To make it healthier, you could use less butter and cheese, and increase the amount of vegetables. Using light or skimmed milk for creaminess will also bring down calories.

Make sure to count all the ingrediants when using an app or calorie calculator to ensure accuracy.