Chicken and Mushroom Risotto Recipe

  • SERVES: 4



Creamy risotto perfection every time with this easy recipe


  • 1.25 litres chicken stock

  • 40g butter

  • 1 small brown onion

  • 1/2 cup dry white wine

  • 2 cups Arborio rice

  • 2 tbspns fresh thyme

  • 250g chicken thigh fillets, cut into 1cm pieces

  • 2 cloves garlic, finely chopped

  • 60g Parmesan, freshly grated

  • 160g button mushrooms, sliced

  • 1 spring onion

  • salt and pepper to taste

  • Heat stock in a saucepan and keep on a simmer.

  • Heat butter and 2 tablespoons of oil in a heavy-based frypan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice and half the thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy and covered with oil.

  • Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ½ cup of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. When absorbed continue adding the stock mixture, a half cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ½ cup. This will take 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.

  • Heat remaining oil in a large frying pan over high heat. Add the chicken and stir-fry for 5 minutes or until chicken just starts to brown. Add the two thirds of the mushroom and all the garlic. Cook for 2 minutes. Add the chicken mixture, Parmesan and remaining thyme to the risotto and combine. Season with salt and pepper. Cook remaining mushroom in a little butter until golden brown.

  • Serve topped with a small amount of golden brown mushrooms and thinly sliced green portion of the spring onion.


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