Mushroom and Chicken Risotto

If you’re using canned chicken broth to make risotto, be sure it’s low-sodium. The broth reduces at the same time that it’s cooking into the rice, and regular canned broth would become much too salty.

  • Total Time:
  • Servings: 4

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  • 2 tablespoons butter
  • 1/2 pound mushrooms, cut into thin slices
  • 2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
  • 1 tablespoon cooking oil
  • 1/2 cup chopped onion
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley

How to make this recipe

  1. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.

  2. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

  3. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.

  4. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.

Suggested Pairing

The sweetness here will be nicely mirrored by an off-dry, aromatic white wine, such as Chenin Blanc, Riesling or Gewürztraminer from California.

Photo © Evi Abeler Published October 2012

465790 recipes/mushroom-and-chicken-risotto 2013-12-06T23:38:25+00:00 Quick From Scratch Chicken dinner-party|italian|beans-grains-and-legumes|4|weeknight-dinner october-2012 recipes,mushroom-and-chicken-risotto 465790

Aggregate Rating value: 4

Review Count: 3803

Worst Rating: 0

Best Rating: 5

Author Name: Kathryn Draney

Review Body: This is spectacular - I had never even tasted risotto let alone cooked it before. The directions are clear, it is SO GOOD, and I will definitely make it again. I only cut the chicken into 1 in strips, and I accidentally added half a cup of chicken broth before the wine, but it still is absolutely delicious. Wow!

Review Rating: 5

Date Published: 2016-07-07

Author Name: Jay14

Review Body: I made this today and found it to be too salty. It didn't need any extra salt or the parmesan. I had to put in some cream at the end to bring down the saltiness but that only helped a little. Other than that the recipe was good. Considering this is my first attempt at making risotto, it took me around 35 mins for the rice to be completely cooked although I felt a few pieces of rice didn't cook all the way through. I would like to attempt this again though with the above changes. Oh, I also don't cook with wine so instead I just added more stock

Review Rating: 4

Date Published: 2016-12-16