Creamy Chicken & Mushroom Risotto Recipe
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This is my very first risotto and I think this recipe tor Creamy Chicken & Mushroom Risotto is a winner (if I do say so myself). It’s creamy, garlicky, mushroomy (is that a word?), and just plain good (this recipe was adapted from AllRecipes)! Like most risotto recipes, it takes a lot of stirring. So don’t think you can multitask while you’re making this dish. The time spent in front of the stove is so worth it. Patience is a virtue! What I do know is you will thoroughly enjoy this Creamy Chicken & Mushroom Risotto.
This is perfect for a romantic dinner, like date-night or Valentine’s Day dinner <3
Let me show you how to make this delicious risotto.
If you need more visuals for recipes, just CLICK HERE for step by step instructions with pictures in my recipe blog post.
Enjoy the comfort of food!
Creamy Chicken & Mushroom Risotto
Print recipe
| Serves | 5 |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Allergy | Milk Allergy (Dairy) |
| Meal type | Main Dish, Side Dish |
| Misc | Child Friendly, Gourmet, Pre-preparable, Serve Hot |
| Occasion | Formal Party |
| Website | AllRecipes |
Ingredients
- 4 cups chicken stock/broth
- 2 tablespoons olive oil
- 2 1/2 cups mushrooms, thinly sliced & roughly chopped ((shitake, portobello or white button) OR 1 1/2 cup dried mushrooms that have been hydrated in 1 cup boiling water)
- 1 Large shallot, diced (may substitute an onion)
- 4 garlic cloves, finely diced
- 3 tablespoons butter
- 1 cup Arborio rice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cup cooked boneless chicken breast, diced in 1/2 inch pieces
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chives, chopped (dried are fine)
Note
URL: https://recipesingoodtaste.com/?recipe=recipe-creamy-chicken-mushroom-risotto
Directions
| Step 1 | In a saucepan, simmer the broth over low heat. You will use this later. | |
| Step 2 | If you are using dried mushrooms (like I did), hydrate them in 1 cup boiling water and set aside for 10-minutes. Drain the mushrooms and add rehydrating liquid to broth pot. | |
| Step 3 | Add 1 tablespoon olive oil in a medium pot over medium-high heat. Stir in the mushrooms (drained if using rehydrated), and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. | |
| Step 4 | Add 1 more tablespoon olive oil to skillet, and stir in the shallots & garlic. Cook for about 1-2 minutes until they are just starting to soften. Add in 1 tablespoon of butter and add the rice, stirring to coat the rice with oil and butter. This will take about 2 minutes. . | |
| Step 5 | When the rice has taken on a pale, golden color, begin adding 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth a 1/2 cup at a time (stirring continuously) until the liquid is absorbed and the rice is al dente. This will take about 15 to 20 minutes | |
| Step 6 | Remove from heat, and stir in cooked mushrooms, chicken, the remaining butter, chives, and parmesan. Feel free to season with salt and pepper to taste. | |
| Step 7 | Serve hot. You can store leftovers (if there are any) in an airtight container in the refrigerator. |
