Chicken & mushroom risotto in a bowl with fork & napkin

Chicken & mushroom risotto

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(102 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


  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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 50g butter in a large pan. Add 85g smoked bacon lardons and fry for 5 mins over a low-medium heat.

  2. Stir in 1 finely chopped large onion and fry for 10 mins more until the onion is soft but not coloured.

  3. Stir in 250g thickly sliced chestnut mushrooms and continue cooking, stirring, for 5 mins. Stir in 300g arborio risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.

  4. Pour in 150ml dry white wine and allow it to bubble away over the heat.

  5. Pour in a quarter of 1.4l hot chicken stock and set a timer for 20 mins.

  6. 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.

  7. Stir through 140g chopped cooked chicken, warm briefly, then turn off the heat. Stir through 50g grated parmesan and ½ small pack chopped flat-leaf parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice.

  8. Season to taste and serve with extra parmesan, if you like.

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Comments, questions and tips

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Ariana Hannah's picture
Ariana Hannah
28th Jul, 2020
Excellent recipe! Followed it step by step and it worked a treat! Even my daughter who usually doesn't like Parmesan enjoyed it. I didn't need all the stock (just a bit over a litre) and it came out perfectly creamy and lovely. Will definitely make again!
Clare Ann Skelton's picture
Clare Ann Skelton
24th Jul, 2020
Really enjoyed this recipe! Very yummy, would be nice for a dinner party. I just cut up bacon medallions instead of using lardons. Definitely recommend trying this.
John Banks's picture
John Banks
2nd Jan, 2020
Really delicious stuck to the recipe accompanied with some crusty bread and butter. But too much for two so have some left over would it be ok to freeze ?
22nd Feb, 2020
It's safe to freeze, but the rice may go grainy.
Mihai Necula's picture
Mihai Necula
2nd Dec, 2019
I actually made this today and let me say it's amazing. Just didn't think the bacon would add such an amazing taste to the risotto. Definitely will make this again and ofc 5/5 stars from me.
15th Oct, 2019
This is the best risotto recipe! I often add chorizo to it which makes it even better, and also lots of garlic! Would recommend.
31st Aug, 2019
We tried this for the first time today. I don't eat pork so we used turkey bacon. It was delicious and easy to make! It will be a family favourite for sure :)
India A-c's picture
India A-c
5th Jun, 2019
Simply delicious, i used a riesling for the wine and added sweetcorn and a leek. I doubled the chicken and parmesan but it gave me six portions for my other half and i to take to work and a couple to freeze. Highly recommended recipe.
13th May, 2019
This was delicious! My picky 5yo had seconds! It’s definitely going g to become a family favourite!
Maxine Holden's picture
Maxine Holden
15th Mar, 2019
Ifound this recipe easy to follow and a perfect way to use up left over chicken.


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!
Ariana Hannah's picture
Ariana Hannah
28th Jul, 2020
I would simply use a bit more stock. I usually avoid alcohol in meals, too, and that worked fine so far!
Maddie Begg's picture
Maddie Begg
14th Oct, 2018
Tasty optional additions: Couple cloves of garlic, Rosemary/ mixed herbs, Finely chopped walnuts
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