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Weeknight • Chicken

Creamy Chicken and Mushroom Risotto

Indulge in a rich and creamy chicken and mushroom risotto that's surprisingly easy and deeply satisfying.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Creamy Chicken and Mushroom Risotto

Forget what you think you know about risotto being difficult – this Creamy Chicken and Mushroom Risotto is here to prove that it can be a weeknight-friendly indulgence! With tender chicken, earthy mushrooms, and that signature creamy texture, this dish is pure comfort in a bowl. It's simpler than you think and absolutely worth every stir!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces
  • 1 small onion, finely chopped
  • 8 oz cremini or button mushrooms, thinly sliced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc, optional)
  • 6 cups hot chicken broth, divided
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Preparation

  1. Step 1

    Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and cook for 5-7 minutes until lightly browned and cooked through. Remove chicken and set aside.

  2. Step 2

    Add butter to the same skillet. Once melted, add chopped onion and cook for 3-5 minutes until softened. Add sliced mushrooms and cook for another 5-7 minutes, until softened and lightly browned.

  3. Step 3

    Stir in the Arborio rice, cooking for 1-2 minutes until the edges become translucent.

  4. Step 4

    If using, pour in the white wine and cook, stirring constantly, until it's almost completely absorbed by the rice (1-2 minutes).

  5. Step 5

    Add 1 cup of hot chicken broth to the rice, stirring constantly until almost all liquid is absorbed. Continue adding broth, 1 cup at a time, stirring frequently until absorbed before adding the next cup. This process will take about 20-25 minutes. The rice should be creamy and tender but still have a slight bite (al dente).

  6. Step 6

    Stir in the cooked chicken and Parmesan cheese. Season with salt and black pepper to taste. If needed, add a little more broth to achieve a creamy consistency.

  7. Step 7

    Serve immediately, garnished with extra Parmesan and fresh parsley.

Tips

  • Keep your chicken broth simmering in a separate pot so it stays hot, which is key for creamy risotto.
  • Don't rinse the Arborio rice; its starch is what gives risotto its classic creaminess.
  • For an extra earthy flavor, a drizzle of truffle oil at the end is divine.

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