Chicken and Mushroom Risotto

Risotto is an Italian dish of rice cooked in stock with ingredients such as vegetables and meat or seafood.

Risotto relates to the technique used to cook rice. Generally, rice (riso) is cooked in a broth until creamy. The diversity of flavors and vast optional accompaniments are what makes risotto so unique.

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Chicken and Mushroom Risotto

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5 from 1 review

  • Author: Rick Wilson
  • Total Time: 55 minutes
  • Yield: 4 1x


A quick tasty meal which serves 4 and doesn’t taste like it could possibly be healthy and so low in calories.



10g dried wild mushrooms

1 litre boiling water

1 chicken stock cube

2 chicken breasts

1 tbsp olive oil

150g chestnut mushrooms, sliced

1 medium onion, finely chopped

2 garlic cloves, crushed

150g risotto rice

25g parmesan cheese, grated

2 tbsp light creme fraiche




Soak the dried mushrooms in a small bowl with 100ml boiling water
In a medium pan put 900ml boiling water and chicken stock cube, add the chicken breast and simmer for 10 minutes turning half way. Put the chicken on a board to cool down.
Warm the oil in a large frying pan on a medium heat, add the chestnut mushrooms frying for 3 minutes until starting to colour, stirring constantly. Add the onion and garlic cooking for another 3 minutes until softened. Next add the rice and cook for 1 minute.
Reduce the heat, add a ladle of the chicken stock stirring well. Once the liquid is absorbed add more stock, doing this until all the stock is used and the rice is looking swollen. This takes about 25 minutes. Keep stirring.
Drain the mushrooms but keep the soaking liquid. Roughly chop the mushrooms and add to the pan with the soaking liquid. Cook for a few minutes whilst chopping the chicken into strips. (the risotto should be quite saucy)
Add the parmesan and heat for 2-3 minutes, then remove from the heat. Add salt, pepper and the creme fraiche then your ready to serve!

  • Prep Time: 10
  • Cook Time: 45


  • Serving Size: 4
  • Calories: 317

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