Recipe: Creamy Chicken & Mushroom Risotto

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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 Creamy Chicken & Mushroom Risotto.

<Don’t like step-by-step pictures? For a standard printable recipe, CLICK HERE or scroll all the way to the bottom>

Here are the ingredients: chicken stock/broth, olive oil, shallot, garlic, butter, Arborio rice, kosher salt, black pepper, cooked boneless chicken breast, parmesan cheese and chives

In a saucepan, simmer the broth over low heat. You will use this later.

If you are using dried mushrooms (like I did) – rehydrate them in about 1 cup boiling water. Just set aside for 10-minutes to allow them to fully rehydrate.

Once the 10-minutes have passed, drain the mushrooms and add the rehydrating liquid to broth pot (do not throw away good flavor). It’s okay if you’re using fresh mushrooms. There is a lot of flavor in fresh mushrooms too!

Add 1 tablespoon olive oil in a medium pot over medium-high heat.  Stir in the chopped mushrooms (make sure they are well drained if using rehydrated), and cook until soft, about 5 minutes. Make sure to get some good color on the mushrooms. Remove mushrooms and set aside.

While your mushrooms are cooking you can get the prep work out of the way and chop your shallot and garlic.

Add in one more tablespoon of olive oil in your medium pot. Add the shallots and cook for about 2 minutes until they are just starting to soften.  Then add in your garlic and stir to combine (adding it now helps so it doesn’t have as much of a chance to burn.

Add in 1 tablespoon of butter and add in the rice, stirring to coat the rice with oil and butter. This will take about 2 minutes.

When the rice has taken on a pale, golden color, begin adding 1/2 cup stock/broth to the rice, and stir until the broth is absorbed.  Stir
your pot constantly!

Keep stirring until your pot looks dry, like the first picture above. Then add in another 1/2 cup of the stock/broth. And keep stirring…

… until your pot looks dry, like the first picture above. Then add in another 1/2 cup of the stock/broth. And keep stirring…

It will feel like you’re not making progress, but trust me you are! It’s oh, so good!

… until your pot looks dry, like the first picture above. Then add in another 1/2 cup of the stock/broth. And keep stirring…

And so on until the stock/broth is gone, 15-20 minutes are up and your rice looks fully cooked (al dente). It will look creamy too.

Season with pepper and salt to taste and stir to combine.

Remove from heat, and stir in chicken (I used pre-cooked chicken breast strips, but any cooked chicken will do), mushrooms, parmesan…

…and 2 tablespoons more butter and stir to combine.

Finally stir in chives and its ready! You’ve earned this for all your efforts at the stove 🙂

Serve it hot. You can store leftovers (if there are any) in an airtight container in the refrigerator.

This is so creamy and tastes way more indulgent than it is.  The flavor will explode in your mouth!

If you try this recipe for Creamy Chicken & Mushroom Risotto, please COMMENT below. I want to hear your results!

Enjoy the comfort of food!

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Printable Recipe:

Creamy Chicken & Mushroom Risotto

Print recipe

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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

This Creamy Chicken & Mushroom Risotto is creamy , garlicky, mushroomy (is that a word?), and just plain good! Risotto isn't hard...I'll show you all the steps: https://recipesingoodtaste.com/?recipe=recipe-creamy-chicken-mushroom-risotto

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.

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PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!

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