Chicken Mushroom Risotto
Indulge in the rich, creamy flavors of this Chicken Mushroom Risotto, a comforting classic that brings gourmet dining straight to your kitchen. Perfectly cooked Arborio rice is infused with the deep umami of sautéed cremini mushrooms, tender diced chicken, and a splash of dry white wine, creating a dish that's both elegant and satisfying. A finishing touch of heavy cream and grated Parmesan cheese ensures every bite is luxuriously creamy, while fresh parsley adds a pop of vibrant flavor. With simple ingredients and step-by-step guidance, this recipe is ideal for weeknight dinners or a special occasion. Impress your family or guests with this irresistible one-pan dish that celebrates the art of Italian cooking!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound chicken breast, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 4 cups chicken stock, warmed
- 8 ounces cremini mushrooms, sliced
- 0.25 cup heavy cream
- 0.5 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Season the diced chicken with salt and pepper, then sauté in the skillet until fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the onions until translucent, about 2-3 minutes. Add the garlic and cook for 1 minute more.
Stir in the arborio rice and cook for 2 minutes, stirring frequently, until the rice is lightly toasted.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Reduce the heat to medium-low and begin adding the warmed chicken stock one ladle at a time, stirring frequently and ensuring each ladleful is absorbed before adding more. This process takes about 20 minutes.
Meanwhile, in a separate skillet, melt the remaining 1 tablespoon of butter and sauté the sliced mushrooms until they are golden and tender, about 8 minutes. Set aside.
When the risotto is creamy and the rice is cooked to al dente, stir in the cooked chicken, mushrooms, heavy cream, and grated parmesan cheese. Cook for another 2-3 minutes until everything is heated through.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley before serving. Serve immediately and enjoy!
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.9 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 165 mg | 13% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 703 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
