Chicken & mushroom risotto

Chicken & mushroom risotto

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(8 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 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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CrashBandicoot
1st Jul, 2017
5.05
Never made risotto before and it tasted fab! Everyone loved it! Very impressed :)
sorccha
23rd Jun, 2017
5.05
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.
BruceN3
18th Dec, 2016
3.8
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
hanszinderfaan
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.
claire673
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.
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!
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