Chicken and Mushroom Risotto
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Chicken and Mushroom Risotto

By beanie25 (GoodFood Community)
  • Rating: 3 out of 5.1 rating
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 1
A tasty, quick and easy dish which will leave you licking your lips!


  • 80g Mushrooms, Chopped
  • 50g Peas
  • 50g Sweetcorn
  • 20g Onion, Chopped
  • You can choose which vegetables you wish to use and/or can substitute some in as long as the total weight of the veg adds up to 200g
  • 250g Chicken Breast
  • 1 tbsp oil
  • 75g Risotto rice - Arborio
  • Sotck cube - chicken or vegetable
  • 500ml water


  • STEP 1
    Wash, prepare and chop vegetables. Cut the vegetables evenly so that they are not too big and chunky
  • STEP 2
    Cut the Chicken into 2cm pieces
  • STEP 3
    Place the oil into a frying pan and heat. When oil is warm add the onion and raw meat. Fry this for 3-4 minutes. Be careful not to overheat the oil
  • STEP 4
    Add the rest of the vegetables and cook for 5 minutes.
  • STEP 5
    Add the rice and cook for 1 minute until it goes transparent.
  • STEP 6
    Add a crumbled stock cube plus 500ml of water. Bring to medium heat and then when the mixture boils turn the heat down and simmer on a low heat for 20 minutes. The rice should be soft and fluffy at the end and it should have absorbed the liquid.
  • STEP 7
    Dish up and Enjoy!!!
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    Rating: 3 out of 5.1 rating
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