Mushroom risotto with chicken

Risotto is a traditional Italian stewed rice that is extremely aromatic and filling. Mushroom risotto is a tasty and full of expressive flavors version of this dish, which is perfect for lunch or dinner. The preparation of this dish requires some time and attention, but the overall result is worth the effort.

Aromatic arborio rice and tasty mushrooms create a combination that can hardly be overestimated. The addition of chicken makes the dish more filling.

Mushroom risotto with chicken

Creamy texture and intense flavor make this dish ideal for a lunch or dinner.

5 from 2 votes

Share on Facebook Pin Recipe

Do you appreciate my work?Click the button to contribute

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Dish

Cuisine Italian

Servings 6 portions

Calories 295 kcal

Mushroom risotto recipe

Ingredients

 

US CustomaryMetric

 

0.5x1x2x3x

• ▢ 1 glass arborio rice
• ▢ 750 ml broth
• ▢ 100 ml dry white wine
• ▢ 2 tbsp olive oil
• ▢ 20 g unsalted butter
• ▢ 80 g parmesan
• ▢ 1 chicken breast
• ▢ 2 onions
• ▢ 2 cloves garlic
• ▢ 150 g fresh mushrooms or frozen
• ▢ 5 g dried mushrooms

Spices

• ▢ 1 tsp oregano
• ▢ ½ tsp thyme
• ▢ ½ tsp tarragon
• ▢ salt
• ▢ pepper

Cook ModePrevent your screen from going dark

Instructions

 

Hide photos

• Pour hot water to dried mushrooms and set aside for 15 minutes. During this time, chop the onions, chicken breast and fresh mushrooms. Then drain and chop the dried mushrooms.
  1 chicken breast, 2 onions, 5 g dried mushrooms, 150 g fresh mushrooms
  
• Pour olive oil in a frying pan, fry onion and chicken. Add chopped garlic and rice, fry for 2 minutes. Add wine and fry until alcohol evaporates. Add mushrooms (dried and fresh).
  1 glass arborio rice, 2 tbsp olive oil, 2 cloves garlic, 100 ml dry white wine
  
• Add the broth in small portions (about ½ cup) while stirring and waiting for the liquid to be absorbed before adding the next portion. In the meantime, add the spices.
  750 ml broth, 1 tsp oregano, ½ tsp thyme, ½ tsp tarragon, salt, pepper
  
• Once you've added all the broth and the rice is soft, add the butter and grated Parmesan cheese. Stir, when the cheese has melted the risotto is ready. Enjoy!
  20 g unsalted butter, 80 g parmesan
  

Video

Watch how to make homemade mushroom risotto with chicken step by step video.

Like this recipe?Click here to subsribe to SaltedPasta YouTube channel!

Nutrition

Serving: 100gCalories: 148kcal (7%)Carbohydrates: 14g (5%)Protein: 8g (16%)Fat: 6g (9%)Saturated Fat: 3g (16%)Trans Fat: 0gCholesterol: 20mg (7%)Sodium: 384mg (17%)Potassium: 172mg (5%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 243IU (5%)Vitamin C: 2mg (2%)Vitamin D: 0µg (1%)Vitamin E: 1mg (3%)Vitamin K: 3µg (3%)Calcium: 91mg (9%)Iron: 1mg (6%)Manganese: 0mg (10%)Zinc: 1mg (3%)Folic Acid: 28µg

Percent Daily Values are based on a 2,000 calorie diet

Have you made this recipe?Show it off and add a photo in the comments!