Chicken and mushroom risotto in a bowl with fork and napkin

Chicken & mushroom risotto

  • Rating: 5 out of 5.111 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
NutrientUnit
kcal629
fat22g
saturates12g
carbs62g
sugars4g
fibre4g
protein37g
salt2g
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Ingredients

Method

  • STEP 1

    Heat the butter in a large pan. Add the lardons 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.

  • STEP 2

    Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.

  • STEP 3

    Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.

  • STEP 4

    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.

  • STEP 5

    Stir through the 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.

Goes well with

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    Rating: 5 out of 5.111 ratings
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