Risotto with chicken & mushrooms

    1 hour 10 minutes

    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.

    94 people made this

    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
    • 1¼ cups Arborio rice
    • 2/3 cup dry white wine
    • 3 cups boiling chicken stock
    • Salt
    • 2 tablespoons grated Parmesan cheese
    • Freshly ground pepper

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    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.

    Did you know?

    *Chicken is almost always a good menu choice, but beware of what fast-food restaurants do to it. Most commercially crumbed chicken nuggets have more than 17 grams of fat per serving.
    *Chicken is rich in niacin, which may play a role in cancer protection. Laboratory experiments suggest that niacin may help prevent certain precancerous changes at the cellular level.

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    Reviews in English (7)


    I highly recommend doing this with dried shiitake mushrooms. Soak them in water as per the instructions, and then use the soaking-water to make the stock with (just pop a chicken cube in it and heat it on the stove). I also added a clove of crushed garlic toward the end of the mushroom cooking time. These cooking times were about right - cook on a medium or low-medium heat, since you want it to remain reasonably wet. Don't let it get stodgy; avoid this by keeping a bit of water/stock in the pan at all times. Put a bit of chopped parsley on top. Add a knob of butter. Lick the plate clean.  -  24 Nov 2014


    My boyfriend wanted me to make him some dinner and I NEVER cook so I tried out this recipe and it was not only very easy to follow but was also very delicious. He ended up having 2 servings! Great risotto.  -  26 Apr 2011


    I can only get dried shitake mushrooms - so if you use dried ones, only use three or four, otherwise their flavour takes over. I added some chives right before serving and it was lovely.  -  06 Nov 2012