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Chicken & Mushroom Risotto Recipe

Updated on September 28, 2015
sparkleyfinger profile image

Lynsey enjoys cooking and baking at home and loves to share favourite recipes. The easier, the better.

This has became one of my classic meals to make. It only takes one attempt for a tasty meal, and a couple of practices to master it! You will be adding your own ingredients in no time at all!

I had never actually tried to create a risotto myself before I made this (the actual risotto featured in the pics) and while I had tasted a variety of versions of the dish, I often found they either tasted too "mushroomy" or everything was lost in the flavour of the rather bland rice. So, I decided to use a traditional recipe as a guide, with many major tweaks, and the result is a perfectly balanced, tasty Chicken & Mushroom Risotto.

This recipe takes a lot of love, and requires a levelheaded chef, as well as a bit of time spent in front of the hob! The effort definitely pays off, and this is a flavoursome favourite with many of my nearest and dearest.

5 stars from 1 rating of Chicken & Mushroom Risotto

Cook Time

Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Yields: 4-6 People

Ingredients

  • 500g Arborio Rice
  • Large Onion
  • 200g Chopped Mushrooms
  • 3 Diced Chicken Breasts
  • 25g Salted Butter
  • 1.8L Vege Stock
  • Drizzle Olive Oil
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cook chickenadd in onions and mushroomsallow to simmer to release the flavoursadd rice and stir throughadd stock, 1 ladle at a time, stirringnearly ready!
cook chicken
cook chicken
add in onions and mushrooms
add in onions and mushrooms
allow to simmer to release the flavours
allow to simmer to release the flavours
add rice and stir through
add rice and stir through
add stock, 1 ladle at a time, stirring
add stock, 1 ladle at a time, stirring
nearly ready!
nearly ready!
  1. Add a splash of Olive Oil to the pan, and fry the diced chicken with the herbs until white on all sides.
  2. Add the onions and mushrooms, along with the butter and allow to simmer to release all the juices. Cover when moist until chicken cooked.
  3. Make up the vegetable stock, ensuring it is well mixed- no clumps! I use a strong stock- 1 stock cube for each 200ml of water.
  4. Add the rice to the pan, followed swiftly by a ladle full of the stock. Stir well. Continue to repeat: stock, stir, stock, stir regularly. Be careful to ensure the risotto doesn't stick!
  5. Continue the pattern until the rice is cooked and tender. This takes approx. 20-25 minutes.
  6. Reduce down any excess fluid until the consistency is similar to rice pudding. There should be no "bite" to the rice.
  7. Serve alone, or with a poached egg, as recommended by my partner!
serve with a poached egg?
serve with a poached egg?

© 2014 Lynsey Harte

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    • sparkleyfinger profile image
      Author

      Lynsey Harte 3 years ago from Glasgow

      I'm glad you think so, snakesmum. Let me know how you get on :)

    • Snakesmum profile image

      Jean DAndrea 3 years ago from Victoria, Australia

      Sounds yummy, and will add this to the recipe book!