One-Pot Chicken & Mushroom Risotto Recipe

Introduction

This one-pot chicken and mushroom risotto is a creamy, comforting dish perfect for a cozy dinner. Made with tender chicken, earthy mushrooms, and fragrant thyme, it comes together easily with simple ingredients and minimal fuss.

Ingredients

• 60g butter
• 1 large onion, finely chopped
• 2 thyme sprigs, leaves picked
• 250g pack chestnut mushrooms, sliced
• 300g risotto rice
• 1½ liters hot chicken stock
• 200g cooked chicken, chopped into chunks
• 50g grated Parmesan, plus extra to serve (optional)
• Small pack parsley, finely chopped

Instructions

1. Step 1: Heat the butter in a large pan over gentle heat and add the chopped onion. Cook for 10 minutes until softened.
2. Step 2: Stir in the thyme leaves and sliced mushrooms. Cook for 5 minutes until the mushrooms start to soften.
3. Step 3: Sprinkle in the risotto rice and stir well to coat it in the butter, onion, and mushroom mixture.
4. Step 4: Ladle in a quarter of the hot chicken stock. Cook, stirring occasionally, and add more stock in increments as the liquid absorbs. Continue until the rice is nearly cooked; you may not need all the stock.
5. Step 5: When most of the stock is absorbed and the rice is almost tender, add the cooked chicken chunks and stir to warm through.
6. Step 6: Season the risotto well with salt and pepper, then stir in the grated Parmesan and chopped parsley.
7. Step 7: Serve immediately, scattered with extra Parmesan if desired.

Tips & Variations

• Use leftover roast chicken or turkey to save time and add extra flavor.
• For a vegetarian version, substitute the chicken stock with vegetable stock and omit the chicken.
• Try adding a splash of white wine before the stock for a deeper flavor.
• If you prefer, stir in a knob of butter at the end for extra creaminess.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or stock to loosen the texture, stirring frequently until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of mushroom?

Yes, you can substitute chestnut mushrooms with button, cremini, or shiitake mushrooms depending on your preference.

Is it necessary to stir the risotto constantly?

Frequent stirring helps release the rice’s starch for a creamy texture, but you don’t need to stir constantly—just often enough to prevent sticking and ensure even cooking.

One-Pot Chicken & Mushroom Risotto Recipe

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★★★★★

4.9 from 413 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A comforting and creamy one-pot chicken and mushroom risotto that’s easy to prepare, packed with tender chicken, savory mushrooms, and fragrant thyme, all finished with Parmesan and fresh parsley for a deliciously satisfying meal.

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Ingredients

Scale 1x2x3x

Ingredients

• 60g butter
• 1 large onion, finely chopped
• 2 thyme sprigs, leaves picked
• 250g pack chestnut mushrooms, sliced
• 300g risotto rice
• 1½ l hot chicken stock
• 200g cooked chicken, chopped into chunks
• 50g grated Parmesan, plus extra to serve (optional)
• small pack parsley, finely chopped

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Instructions

1. Prepare the base: Heat the butter in a large pan over a gentle heat and add the finely chopped onion. Cook gently for 10 minutes until the onion softens, developing a sweet base flavor.
2. Add thyme and mushrooms: Stir in the thyme leaves and sliced chestnut mushrooms. Cook for an additional 5 minutes, allowing the mushrooms to soften and release their earthy flavor.
3. Incorporate the rice: Sprinkle the risotto rice into the pan and stir thoroughly to coat each grain in the buttery mushroom mixture, ensuring even cooking and flavor absorption.
4. Add stock gradually: Ladle in a quarter of the hot chicken stock and continue cooking the risotto over medium heat. Stir occasionally and add more stock as the rice absorbs it, maintaining a gentle simmer. You may not need all the stock.
5. Add cooked chicken: When most of the stock is absorbed and the rice is nearly tender and creamy, stir in the chopped cooked chicken to warm it through without overcooking.
6. Finish the risotto: Season the risotto well with salt and pepper, then stir in the grated Parmesan cheese and finely chopped parsley, creating a luscious and flavorful final dish.
7. Serve: Spoon the risotto onto plates or bowls and, if desired, sprinkle extra Parmesan on top for an added cheesy finish. Serve immediately while hot.

Notes

• Using hot stock helps the rice cook evenly and absorb flavor efficiently.
• You can substitute chestnut mushrooms with button or cremini mushrooms if preferred.
• For a richer flavor, try adding a splash of white wine before adding the stock.
• If using raw chicken, cook it separately and add it at the end to avoid undercooked meat in the risotto.
• Keep stirring the risotto gently to encourage the release of starch, which gives risotto its creamy texture.
• Leftovers can be refrigerated for up to 2 days and reheated gently with a little extra stock or water.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: chicken risotto, mushroom risotto, one-pot meal, easy risotto recipe, creamy risotto, Italian chicken dish