Creamy Mushroom and Chicken Parmesan Risotto
This Creamy Mushroom and Chicken Parmesan Risotto is rich, comforting, and full of savory flavor. A one-pan meal that's perfect for cozy dinners.
Equipment
- Large Skillet or Sauté Pan
- Ladle
- Wooden Spoon or Spatula
Ingredients
- 1 cup Arborio rice
- 1.5 cups cooked chicken breast diced
- 1.5 cups mushrooms sliced
- 4 cups chicken broth warm
- 0.5 cup Parmesan cheese grated
- 1 small onion diced
- 3 tbsp butter
- 2 tbsp olive oil
- 2 cloves garlic minced
- 0.25 cup dry white wine optional
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Step 1: In a large skillet, melt butter with olive oil over medium heat. Sauté onion and garlic until fragrant and softened.
- Step 2: Add mushrooms and cook until they release their juices and become tender, about 5 minutes.
- Step 3: Stir in Arborio rice and toast for 1–2 minutes until the edges are translucent.
- Step 4: Pour in the white wine (if using) and stir until fully absorbed.
- Step 5: Add warm broth one ladle at a time, stirring constantly and letting the rice absorb the liquid before adding more.
- Step 6: Halfway through cooking, stir in the diced cooked chicken. Continue adding broth and stirring.
- Step 7: Once the rice is creamy and al dente (after about 20 minutes), stir in grated Parmesan. Season with salt and pepper to taste.
- Step 8: Garnish with chopped parsley and more Parmesan if desired. Serve hot.
Notes
For a vegetarian version, simply omit the chicken and use vegetable broth. Leftovers keep well in the fridge for up to 3 days.
Nutrition
Calories: 450kcalCarbohydrates: 42gProtein: 24gFat: 22gSaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 8mgCalcium: 250mgIron: 2.8mg
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