Chicken and Mushroom Risotto

chicken and mushroom risotto

Chicken and Mushroom Risotto

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A true Italian risotto should have a thick and creamy consistency, which can only be obtained by using the right kind of short-grain rice. Many supermarkets sell 'Italian risotto rice', but it is worth a visit to an Italian delicatessen to buy Arborio rice, which is better still and will provide the thickest, creamiest | rice. This recipe provides a practical means of using up small amounts of leftover poultry or meat. After a roast chicken dinner, the chicken carcass can be boiled up with onions, carrots and herbs to make the stock for this recipe.
Servings: 4
Calories: 476
Prep Time 15 minutes
Cook Time 40 minutes


  • 8 oz cooked chicken
  • 2 medium onions
  • 1 clove garlic
  • 6 oz mushrooms
  • 2 tablespoons virgin olive oil
  • 8 oz Italian risotto or Arborio rice
  • 1/4 pint dry white wine
  • 3/4 pint chicken stock
  • Salt and freshly ground black pepper
  • 1 oz pine nuts
  • 2 tablespoons chopped parsley


  • Chop the onions, crush the garlic and slice the mushrooms. Dice the chicken. Heat the oil in a saucepan and gently fry the onions and garlic for 5 minutes. Add the mushrooms and fry for 2 minutes, then stir in the rice for a further 2 minutes. Add the wine and stir until absorbed by the rice.
  • Add half the stock and bring to the boil, then lower the heat and simmer gently, stirring frequently, until the stock has been absorbed.
  • Add the remaining stock and simmer very gently, stirring frequently, until absorbed. After about 15 minutes, mix in the diced chicken and cook for 5 minutes, until the rice is creamy and tender but firm to the bite.
  • Season to taste and turn into a serving dish. Sprinkle with the nuts and parsley before serving.
Calories: 476 kcal
Carbohydrates: 52 g
Protein: 23 g
Fat: 17g
Saturated Fat: 3 g
Cholesterol: 45 mg
Sodium: 175 mg
Potassium: 479 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 197 IU
Vitamin C: 4 mg
Calcium: 20 mg
Iron: 4 mg
Cuisine Italian
Ingredients Chicken
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