Chicken and Mushroom Risotto – Creamy, Comforting, and Easy
Creamy risotto feels like a special-occasion dish, but it’s surprisingly simple once you know the rhythm. This chicken and mushroom version is cozy, satisfying, and full of savory flavor. The rice cooks to a silky texture while the mushrooms and chicken bring hearty bite.
With a few pantry staples and a little stirring, you’ll have a restaurant-quality meal at home. It’s perfect for a weeknight dinner or a relaxed weekend treat.
Chicken and Mushroom Risotto - Creamy, Comforting, and Easy
Ingredients
Method
- Warm the broth: In a saucepan, bring the chicken broth to a bare simmer and keep it warm over low heat. Warm broth helps the rice cook evenly.
- Sear the chicken: In a wide, heavy pot, heat 1 tablespoon olive oil over medium-high.Season the chicken with salt and pepper. Sear until lightly browned and just cooked through, 4–6 minutes. Transfer to a plate.
- Sauté the mushrooms: Add the remaining 1 tablespoon oil and the butter to the pot.Add mushrooms with a pinch of salt. Cook, stirring occasionally, until they release moisture and turn golden, 5–7 minutes.
- Build the flavor base: Add onion and cook until softened, 3–4 minutes. Stir in garlic and thyme for 30 seconds until fragrant.
- Toast the rice: Stir in the Arborio rice.Cook 1–2 minutes, coating the grains in the fat until the edges look slightly translucent. This deepens flavor and helps the rice hold texture.
- Deglaze with wine: Pour in the white wine and stir, scraping up any browned bits. Cook until most of the wine evaporates, about 2 minutes.If not using wine, add a ladle of broth instead.
- Add broth gradually: Add 1 ladle (about 1/2 cup) of warm broth. Stir often, keeping the rice at a gentle simmer. When the liquid is mostly absorbed, add another ladle.Repeat, stirring and adding broth, 18–22 minutes total.
- Monitor doneness: Taste as you go. The risotto is ready when the rice is al dente—tender with a slight bite—and the texture is creamy and loose, like thick porridge.
- Finish the risotto: Stir the chicken back in to heat through. Off the heat, add Parmesan and a small knob of butter if you like.Adjust salt and pepper. Add a little more broth if it’s too thick; risotto should gently flow on the spoon.
- Brighten and serve: Stir in parsley or chives and a touch of lemon zest or juice for brightness. Serve immediately with extra Parmesan.
What Makes This Recipe So Good
- Balanced flavor: Earthy mushrooms, tender chicken, and a touch of Parmesan create deep, comforting notes.
- Creamy without cream: Arborio rice releases starch as it cooks, giving a naturally rich texture without heavy cream.
- Simple technique: The core method is easy: sauté, toast the rice, then add warm broth gradually while stirring.
- Flexible ingredients: Use any mushrooms you like, leftover rotisserie chicken, or even a mix of broths.
- One-pan comfort: Everything comes together in one wide pot, making cleanup straightforward.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter (plus more for finishing, optional)
- 1 pound boneless, skinless chicken thighs or breasts, cut into small bite-size pieces
- 8 ounces cremini or mixed mushrooms, sliced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice (or Carnaroli if available)
- 1/2 cup dry white wine (optional but recommended)
- 4 to 5 cups low-sodium chicken broth, warmed
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley or chives
- Salt and black pepper, to taste
- Lemon zest or a squeeze of lemon juice, to finish (optional)
Instructions
- Warm the broth: In a saucepan, bring the chicken broth to a bare simmer and keep it warm over low heat. Warm broth helps the rice cook evenly.
- Sear the chicken: In a wide, heavy pot, heat 1 tablespoon olive oil over medium-high.Season the chicken with salt and pepper. Sear until lightly browned and just cooked through, 4–6 minutes. Transfer to a plate.
- Sauté the mushrooms: Add the remaining 1 tablespoon oil and the butter to the pot.Add mushrooms with a pinch of salt. Cook, stirring occasionally, until they release moisture and turn golden, 5–7 minutes.
- Build the flavor base: Add onion and cook until softened, 3–4 minutes. Stir in garlic and thyme for 30 seconds until fragrant.
- Toast the rice: Stir in the Arborio rice.Cook 1–2 minutes, coating the grains in the fat until the edges look slightly translucent. This deepens flavor and helps the rice hold texture.
- Deglaze with wine: Pour in the white wine and stir, scraping up any browned bits. Cook until most of the wine evaporates, about 2 minutes.If not using wine, add a ladle of broth instead.
- Add broth gradually: Add 1 ladle (about 1/2 cup) of warm broth. Stir often, keeping the rice at a gentle simmer. When the liquid is mostly absorbed, add another ladle.Repeat, stirring and adding broth, 18–22 minutes total.
- Monitor doneness: Taste as you go. The risotto is ready when the rice is al dente—tender with a slight bite—and the texture is creamy and loose, like thick porridge.
- Finish the risotto: Stir the chicken back in to heat through. Off the heat, add Parmesan and a small knob of butter if you like.Adjust salt and pepper. Add a little more broth if it’s too thick; risotto should gently flow on the spoon.
- Brighten and serve: Stir in parsley or chives and a touch of lemon zest or juice for brightness. Serve immediately with extra Parmesan.
How to Store
- Refrigerate: Cool quickly and store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove with a splash of broth or water to loosen.Stir until creamy again. Microwave in short bursts, adding liquid and stirring between bursts.
- Freeze: Not ideal for texture. If you must, freeze up to 1 month and reheat on the stove with extra liquid, but expect softer rice.
Why This is Good for You
- Protein and satisfaction: Chicken provides lean protein that helps keep you full and supports muscle repair.
- Mushroom benefits: Mushrooms bring fiber and minerals and offer umami, which boosts flavor without excess salt.
- Portion-friendly carbs: Arborio rice gives steady energy.Pairing it with protein and mushrooms helps balance the meal.
- Customizable fats: You control the butter and cheese. A modest amount adds richness without going overboard.
Pitfalls to Watch Out For
- Cold broth: Adding cold liquid slows cooking and can shock the starch. Keep broth warm.
- High heat: Boiling too vigorously can overcook the exterior and leave the center underdone.Aim for a gentle simmer.
- Overcooking: Risotto continues to thicken off heat. Stop when it’s slightly looser than you want.
- Skipping the toasting step: Toasting the rice builds flavor and better texture. Don’t rush it.
- Too much stirring or too little: Stir often, not constantly.Gentle stirring releases enough starch without breaking the grains.
- Overloading with cheese early: Add Parmesan at the end to avoid clumping and grainy texture.
Variations You Can Try
- Herb-forward: Swap thyme for rosemary or sage. Finish with lots of chives and parsley.
- Mushroom medley: Use a mix like shiitake, oyster, and porcini for deeper flavor. Rehydrated dried porcini add big umami.
- Lemon and greens: Stir in baby spinach or arugula at the end with extra lemon zest.
- Bacon or pancetta: Render 2–3 slices first, cook mushrooms in the drippings, and proceed as written.Add chicken later.
- No-wine version: Skip the wine and add a teaspoon of white wine vinegar or a squeeze of lemon at the end.
- Rotisserie shortcut: Use shredded rotisserie chicken. Fold it in during the final 3 minutes to warm through.
- Dairy-light: Reduce Parmesan and finish with olive oil and lemon zest for brightness without heaviness.
FAQ
Can I use a different rice?
Yes, but choose a short- or medium-grain risotto rice like Arborio, Carnaroli, or Vialone Nano. Long-grain rice won’t release enough starch to get that signature creaminess.
What if I don’t have wine?
You can skip it.
Use a ladle of broth instead and finish with a small squeeze of lemon to add brightness.
How do I know when it’s done?
Taste the rice. It should be tender with a slight bite in the center, and the risotto should be creamy and flowing, not stiff or soupy.
Can I make it ahead?
Risotto is best fresh. If you need to prep ahead, par-cook it by stopping when the rice is just shy of al dente, spread on a tray to cool, then finish with warm broth before serving.
Do I need to wash the rice?
No.
Rinsing removes surface starch that helps create the creamy texture. Use the rice straight from the bag.
What pot should I use?
A wide, heavy-bottomed pot or sauté pan works best. The wide surface helps the liquid evaporate evenly and makes stirring easier.
Can I make it without butter and cheese?
Yes.
Finish with good olive oil and lemon zest. It won’t be as rich, but it will still be flavorful and silky.
How can I boost the mushroom flavor?
Use a mix of mushrooms, add a handful of rehydrated dried porcini with their strained soaking liquid, or swap some chicken broth for mushroom broth.
Final Thoughts
Chicken and mushroom risotto is one of those dishes that rewards patience more than skill. With warm broth, steady stirring, and a watchful eye, you’ll get a creamy, comforting bowl every time.
Keep the texture loose, taste as you go, and finish with a little brightness. It’s simple cooking with big payoff—perfect for a cozy night in.
