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Amazing 1-Pot Chicken & Mushroom Risotto

Chicken & Mushroom Risotto
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Create a creamy, comforting Chicken & Mushroom Risotto. This recipe captures a delicious memory, slowly cooked to achieve a smooth, rich consistency packed with tender chicken and savory mushrooms. It is a wonderful one-pot meal.

Ingredients

Scale
  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • 1 pound Boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 ounces Cremini mushrooms, sliced
  • 1 small Yellow onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup Dry white wine such as Pinot Grigio
  • 6 cups Chicken broth, warm
  • 1/2 cup Grated Parmesan cheese, plus more for serving
  • 2 tablespoons Fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
  3. Add the chicken and cook until browned on all sides. Remove the chicken and set it aside.
  4. Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 5-7 minutes.
  5. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  6. Add the Arborio rice to the pot. Toast the rice, stirring constantly, for about 2 minutes until the edges look translucent.
  7. Pour in the white wine. Stir until the wine is completely absorbed.
  8. Add one ladleful (about 1 cup) of the warm chicken broth to the rice. Stir continuously until the liquid is almost fully absorbed.
  9. Continue adding the broth one ladleful at a time, waiting until each addition is absorbed before adding the next. This process will take about 20-25 minutes.
  10. When the rice is nearly tender (al dente), return the cooked chicken to the pot. Continue adding broth until the risotto is creamy and the rice is cooked through but still has a slight bite.
  11. Remove the pot from the heat. Stir in the Parmesan cheese and chopped parsley. Season with salt and pepper to your liking.
  12. Serve immediately in warm bowls, topping each serving with extra Parmesan cheese.

Notes

  • Keep your chicken broth warm in a separate saucepan while you cook; adding cold broth stops the cooking process.
  • Stirring constantly is key to releasing the starch from the Arborio rice, which creates the creamy texture you want.
  • Richard remembers a hint of thyme in a similar dish; feel free to add 1/2 teaspoon dried thyme with the onions if you wish.

Nutrition

Find it online: https://delishdiarist.com/chicken-mushroom-risotto-recipe/