Mushroom risotto with chicken
A creamy mushroom risotto with chicken cooked with white wine, Parmesan, and fresh parsley for a comforting and flavourful meal.
Updated : 01 October, 2025
Easy
About 20 min.
Ingredients
250 grams
Champignon
2 tablespoon
Olive oil
350 grams
Chicken breasts
50 grams
Butter
1
Onion
2
Garlic
1
Laurel leaf
250 grams
Round rice
150 milliliters
White wine
950 milliliters
Chicken broth
75 grams
Parmesan
to taste
Salt
to taste
Ground black pepper
as needed
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a wide saucepan or flameproof casserole over medium–high heat. Cut chicken into chunks, season with a little salt and plenty of black pepper, then fry for 4-6 minutes, turning occasionally, until lightly browned and cooked through. Transfer to a plate.
Step 2
In the same pan, add half the butter along with the chopped onion and sliced mushrooms. Fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned. Stir in the garlic and bay leaf and cook for 1 minute.
Step 3
Add the rice and stir constantly for 20-30 seconds, then pour in the wine. Boil until the liquid has reduced by half.
Step 4
Begin adding the hot stock a ladleful at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process for about 15 minutes, until the rice is creamy and tender with just a slight bite.
Step 5
Return the chicken to the pan with the final ladleful or two of stock and cook, stirring, for 3 minutes until the chicken is hot throughout. The risotto should look slightly loose at this stage, as it will continue absorbing liquid. Add a splash of just-boiled water if it looks too dry.
Step 6
Remove from the heat and stir in the Parmesan and remaining butter. Cover with a lid and let rest for 5 minutes. Before serving, give the risotto a good stir and scatter with parsley, if using.