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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
