This chicken and mushroom risotto is comfort food at its finest! I mixed tender bites of chicken and savory sautéed mushrooms into the creamiest, dreamiest Parmesan risotto. By the end of this recipe, your arms might be sore from stirring, but I promise, it’s worth it. This easy chicken risotto is just that good!
Mushroom Chicken Risotto Recipe
This cozy dish is truly so easy! Really, the hardest part about making chicken and mushroom risotto is standing near the stove and stirring for 20 minutes. You don’t have to stir constantly, but once every 30 seconds or so will do the trick. And remember to add the broth in a little bit at a time, as instructed–not all at once!
The reason consistent stirring is so important when making chicken risotto is because this releases the starch from the rice, which helps create that amazingly creamy texture we all crave! Once you get into the swing of it, it’s not so bad. I usually throw on an episode of Real Housewives to pass the time.
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Recipe Tip!
Arborio rice is key to getting the right texture for your risotto. It’s a medium-grain rice that cooks up chewier and creamier than other types of rice. If you cannot find it, Carnaroli, Bomba, Calrose, or sushi rice are your next best options.
Chicken and Mushroom Risotto Recipe
This chicken and mushroom risotto is comfort food at its finest! Tender bites of chicken and sautéed mushrooms in a creamy Parmesan risotto.
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Serves 4 bowls
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In a medium saucepan, warm the chicken broth to a light simmer.
5 cups low-sodium chicken broth
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Melt 2 tablespoons of the butter in a wide skillet set over medium-low heat. Add the shallot and garlic and, using a rubber spatula, stir well until the garlic is fragrant and the onions have softened, about 2 minutes.
4 tablespoons unsalted butter, 1 shallot, 3 teaspoons minced garlic
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Add the chopped chicken to the skillet, sprinkle the umami seasoning over it, and stir, cooking until the chicken pieces are no longer pink, about 5 minutes.
1½ cups chopped boneless, skinless chicken breast, 2 teaspoons umami seasoning
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Add the sliced mushrooms, stirring frequently until they have softened and released their juices.
1½ cups sliced baby Bella mushrooms
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Remove the chicken and mushroom mixture and set aside.
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Melt the remaining 2 tablespoons of butter and turn the heat to medium. Add the arborio rice, and stir frequently, until the rice slightly releases a toasty smell, about 2 minutes.
1½ cups arborio rice
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Pour in ¼ cup of the chicken broth and scrape up any toasty bits along the bottom of the pan. Cook until the rice has absorbed the broth. About 2-3 minutes.
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Continue stirring frequently, adding 1 cup at a time of the reserved chicken broth. Only add the next cup when the first cup has been absorbed. This should take about 20-25 minutes to complete.
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After all the chicken broth has been used and risotto is soft and creamy, add back in the chicken and mushroom mixture, stirring well.
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Mix in ⅓ of the Parmesan cheese. Stir well to incorporate.
⅔ cup freshly grated Parmesan cheese
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Pour the mixture onto a warm dish and serve with the remaining ⅓ cup of the grated Parmesan on top and fresh parsley, if desired.
Fresh parsley
**If you can’t find arborio rice, try Carnaroli, Bomba, Calrose, or sushi rice instead.
Tips:
- Don’t skip warming the broth, as it helps it combine more easily in the risotto.
- Stir the risotto frequently once you add the rice to avoid burning the dish, and to achieve the perfect texture. This is one dish you really need to babysit the whole time.
Storage: Allow chicken mushroom risotto to cool before placing it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to restore its creamy texture. Avoid freezing this dish because the rice will become mushy when frozen, and will lose its texture.
Nutrition Facts
Chicken and Mushroom Risotto Recipe
Amount Per Serving (1 bowl)
Calories 571
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 81mg27%
Sodium 451mg20%
Potassium 735mg21%
Carbohydrates 70g23%
Fiber 4g17%
Sugar 1g1%
Protein 29g58%
Vitamin A 553IU11%
Vitamin C 2mg2%
Calcium 218mg22%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Chicken and Mushroom Risotto Step by Step
Gather your Ingredients: Gather up everything you need to begin. Finely chop the shallot, mince the garlic, chop the chicken breasts, slice the mushrooms, and grate the cheese. This will help the recipe go smoothly.
Sauté the Onion and Garlic: In a medium saucepan, warm 5 cups of low-sodium chicken broth to a light simmer. Melt 2 tablespoons of unsalted butter in a wide skillet set over medium-low heat. Add 1 finely chopped shallot and 3 teaspoons of minced garlic and, using a rubber spatula, stir well until the garlic is fragrant and the onions have softened, about 2 minutes.
Cook the Chicken: Add 1½ cups of chopped boneless, skinless chicken breasts (from 2 small breasts) to the skillet, sprinkle 2 teaspoons of umami seasoning over it, and stir, cooking until the chicken pieces are no longer pink, about 5 minutes.
Soften the Mushrooms: Add 1½ cups of sliced baby Bella mushrooms, stirring frequently until they have softened and released their juices. Remove the chicken and mushroom mixture and set aside.
Toast the Rice: Melt the remaining 2 tablespoons of unsalted butter and turn the heat to medium. Add 1½ cups of arborio rice, and stir frequently, until the rice slightly releases a toasty smell, about 2 minutes.
Cook the Rice: Pour in ¼ cup of the chicken broth and scrape up any toasty bits along the bottom of the pan. Cook until the rice has absorbed the broth. About 2-3 minutes.
Stir and Cook: Continue stirring the rice frequently, adding 1 cup at a time of the reserved chicken broth. Only add the next cup when the first cup has been absorbed. This should take about 20-25 minutes to complete.
Add Back the Chicken and Mushrooms: After all the chicken broth has been used and risotto is soft and creamy, add the chicken and mushroom mixture, stirring well.
Stir in the Cheese: Mix in ⅓ cup freshly grated Parmesan cheese. Stir well to incorporate.
Top and Serve: Pour the mixture onto a warm dish and serve with the remaining ⅓ cup of the grated Parmesan on top and fresh parsley, if desired.
