Chicken & mushroom risotto in a bowl with fork & napkin

Chicken & mushroom risotto

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(74 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 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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Maddie Begg's picture
Maddie Begg
14th Oct, 2018
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.
Caroline Gower's picture
Caroline Gower
14th Jul, 2018
First time I have ever attempted risotto and this was delicious, halved the quantities for two and was perfect!
Lucien Hughes's picture
Lucien Hughes
1st Feb, 2018
This is absurdly delicious, although if you have a large appetite I'd advise making this amount for 2-3 people rather than four.
22nd Oct, 2017
It was simple to cook and really delicious! I added some garlic, italian herbs and grated cheese as well. I agree that this dish is better than some restaurant risottos I have had. It is getting saved in my favourite recipes! (Top tip for those not wanting to open a large wine bottle - you can buy a 180ml mini bottle for £1.30 from a supermarket).
10th Oct, 2017
Made this for my boyfriend as we had a load of leftover chicken from the sunday roast. He absolutely loved it!!! I only made one (huge!) portion so it didn't take as long, and my local shop didn't have parsley so I didn't use any of that, but he didn't seem to notice.
New male cook
7th Oct, 2017
Excellent recipe. My first ever risotto and it was creamy, tasty and basically perfect. I was only cooking for 2 so decided to 2/3 the measurements. I didn't need all the (reduced amount of) stock and had about 200 ml left at the end. I also prepared it in advance by cooking it up to the point where l had added half the stock, then rapidly chilled it and kept it in the fridge. I then simply carried on from where l left off by heating up some stock and putting the rice etc back in the pan. Will definitely be making it again.
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.


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