Chicken & mushroom risotto

Chicken & mushroom risotto

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(10 ratings)

Prep: 10 mins Cook: 55 mins plus resting


Serves 4

Learn to make this creamy, comforting risotto with our easy, step-by-step recipe - great for using up leftover chicken

Nutrition and extra info

Nutrition: per serving

  • kcal629
  • fat22g
  • saturates12g
  • carbs62g
  • sugars4g
  • fibre4g
  • protein37g
  • salt2g
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  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g smoked bacon lardons
  • 1 large onion, halved and finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g pack chestnut mushrooms, thickly sliced
  • 300g arborio risotto rice
  • 150ml dry white wine
  • 1.4l hot chicken stock
  • 140g cooked chicken, chopped



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 50g grated parmesan, plus extra to serve (optional)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • ½ small pack flat-leaf parsley, chopped


  1. Heat the butter in a large pan. Add the bacon and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.

  2. Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the rice and cook over a medium heat for 2 mins until the rice has started to turn translucent. Pour in the wine and allow it to bubble away over the heat.

  3. Pour in a quarter of the stock and set a timer for 20 mins. Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.

  4. Stir through the cooked chicken, warm briefly, then turn off the heat. Stir through the Parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra Parmesan, if you like.

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Comments, questions and tips

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1st Jul, 2017
Never made risotto before and it tasted fab! Everyone loved it! Very impressed :)
23rd Jun, 2017
Just finished making this and followed the recipe to the letter. I must say its better than any restaurant risotto that I have had. I might try using a little garlic in it next time.
18th Dec, 2016
Cooked last night (served with green beans & peas). Very tasty and easy to make. Didn't add wine ( just substituted a bit more stock) but next time will try it with some, although generally I prefer drinking it to pouring it into a saucepan..
hanszinderfaan's picture
17th Mar, 2016
Made this for lunch today. Delicious. Does it really need so long to cook? As usual as I was cooking for two I reduced the quantities by half and found that it was well cooked in half the time stated. The OH enjoyed it but said that it tasted a bit sweet and queried the ingredients. I assured her I stuck to the recipe. I know I cooked it but I thought it was great tasting too. This is one recipe I will keep handy.
7th Jan, 2016
Made this for dinner tonight, my first attempt at risotto! Followed the recipe exactly and it was Delicious, this will definitely become a regular meal in this household.
31st Oct, 2016
Has anyone got any suggestions for alternatives for the white wine? I'm not drinking at the moment and not really wanting to open a bottle! Any suggestions would be much appreciated!
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