Chicken and mushroom risotto
A creamy, buttery risotto with golden mushrooms, juicy chicken and Parmesan.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Chicken breast400 g
- Sunflower oil2 tbsp
- Chestnut mushrooms250 g
- Onion1
- Rice (risotto rice if you have it)300 g
- Vegetable stock1 l
- Butter20 g
- Parmesan40 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the stock in a saucepan and keep it hot. Dice the chicken and season with salt.
In a wide pan, fry the chicken in a tablespoon of oil over a high heat for 4–5 minutes until golden, then lift out. Fry the sliced mushrooms in the same pan for 5 minutes and lift them out too.
Soften the finely chopped onion in the remaining oil, add the rice and stir for a minute until the edges of the grains turn translucent.
Add a ladleful of hot stock and stir until absorbed. Keep going like this for 18–20 minutes, until the rice is creamy but still has a little bite in the middle.
Take off the heat and stir in the chicken, mushrooms, butter and grated Parmesan. Season with pepper, cover and rest for 2 minutes. Taste and add salt if needed.