Chicken & mushroom risotto in a bowl with fork & napkin

Chicken & mushroom risotto

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(71 ratings)

Prep: 10 mins Cook: 55 mins plus resting

Easy

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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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    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
    Onion

    Onion

    un-yun

    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

    Chicken

    chik-en

    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

    Parmesan

    parm-ee-zan

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

  • ½ small pack flat-leaf parsley, chopped

Method

  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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Mihai Necula's picture
Mihai Necula
2nd Dec, 2019
5.05
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.
chloe_geo
15th Oct, 2019
5.05
This is the best risotto recipe! I often add chorizo to it which makes it even better, and also lots of garlic! Would recommend.
mmckenzie428
31st Aug, 2019
5.05
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
5.05
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.
rachiem1981
13th May, 2019
5.05
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.
Yummy_yum_yum
12th Mar, 2019
1.05
Not sure what i did wrong but i found this incredibly bland!
ashley123reed
22nd Jan, 2019
5.05
I have made this countless times, Always come's out perfect if you follow the recipe.
trumpetgirl's picture
trumpetgirl
30th Nov, 2018
5.05
I made this pretty much as described (used a little more rice) it was really lovely. this is the 3rd risotto I've made from BBC Good food and they have all been fantastic. This is a good way to use up leftover chicken or Turkey (since it's nearly December). we used chicken stock from boiling bones rather than stock cubes, so didn't find it salty at all (as some others have said) I think it would depend on which stock you choose to use.
Maddie Begg's picture
Maddie Begg
14th Oct, 2018
5.05
Absolutely delicious and pretty easy. I chopped the mushrooms very finely so they had a nicer texture. I also added a couple cloves of garlic and some rosemary and mixed herbs. Would definitely recommend using reduced salt/ more dilute chicken stock because it ended up quite salty, but I combatted this by adding more water and white whine.

Pages

jenna_634
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!
Maddie Begg's picture
Maddie Begg
14th Oct, 2018
5.05
Tasty optional additions: Couple cloves of garlic, Rosemary/ mixed herbs, Finely chopped walnuts
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