Risotto with chicken & mushrooms

Risotto with chicken & mushrooms


5 people made this

About this recipe: Although higher in fat than white breast meat, the darker-fleshed chicken pieces – the legs (drumsticks) and thighs – are a more concentrated source of minerals, including zinc and some iron.

Janet Mitchell

Serves: 4 

  • 2 teaspoons olive oil
  • 500g skinless, boneless chicken thigh or leg meat, cut into 3cm cubes
  • 1 small onion, chopped
  • 250g fresh shiitake or oyster mushrooms, trimmed and thinly sliced
  • 250g button mushrooms, sliced
  • 250g Arborio rice
  • 160ml dry white wine
  • 750 ml boiling chicken stock
  • Salt
  • 2 tablespoons grated Parmesan cheese
  • Freshly ground pepper

Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

  1. Heat the oil in a large nonstick saucepan over moderate heat. Add the chicken and cook for 5 minutes. Transfer the chicken to a plate and put aside.
  2. Add the onion to the saucepan and cook for 5 minutes. Add the shiitake mushrooms and cook for 5 minutes. Add the button mushrooms and cook for 4 minutes.
  3. Add the rice, stir to coat, then add the wine. Cook until the wine has been absorbed, about 4 minutes. Add 1 cup stock to the rice along with a pinch of salt and cook, stirring, for 10 minutes or until the liquid has been absorbed. Add 1 cup stock and cook, stirring, for 10 minutes or until the liquid has been absorbed. Repeat with the last cup of stock.
  4. Return the chicken to the pan, and cook for 2 minutes or until the rice is creamy but not mushy and the chicken is cooked. Stir in the Parmesan and top with a grinding of pepper.

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