This simple chicken risotto can be spiced up with some asparagus or peas added to the risotto as it is nearing ready.


  • 2 chicken breasts, preferably with skin on

  • 2 glugs olive oil

  • 3 tablespoons butter

  • 1 onion, finely chopped

  • 3 garlic cloves, finely chopped

  • 2 stalks celery, finely diced (optional, but adds great crunch to the risotto)

  • 250g risotto rice (vialone nano or carnaroli)

  • 1 wine glass of white wine

  • 3 to 4 cups stock (generally chicken stock)

  • Handful of grated parmesan cheese


  • 1.

    Place stock in medium sized saucepan and place on the back of the stove and bring to a simmer.

  • 2.

    Heat a chargrill pan or frying pan and cook chicken fillets, skin side down to crisp the skin and then turn and cook through. When they are cooked remove and slice.

  • 3.

    Meanwhile pour olive oil and half the butter into a heavy based casserole or deep frying pan over medium heat.

  • 4.

    Add onions, garlic and celery and allow to cook for 5 to 10 minutes or until the onions are soft.

  • 5.

    Turn up the heat and add the risotto rice, stirring frequently to coat in the olive oil.

  • 6.

    Add the glass of white wine and stir. Cook until the smell of alcohol has gone.

  • 7.

    Start adding the heated stock, one ladle at a time, giving the rice a good stir and allowing the stock to absorb before adding the next ladle.

  • 8.

    About half way through adding the stock add all the mushrooms except the enoki and stir through.

  • 9.

    When the risotto is cooked, it will be soft but still have a little bite, turn off the heat add the rest of the butter and the parmesan. Place a lid on top and leave it for 5 to 10 minutes before giving it a good stir.

  • 10.

    Place the risotto on the plate and then arrange the chicken breast on top, using half a breast for each guest.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 238kj
  • Fat Total 8g
  • Saturated Fat 3g
  • Protein 12g
  • Carbohydrate 25g
  • Sugar 2g
  • Sodium 180mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Alanna19Report
Please tell us the type and quantity of mushrooms needed.
Posted by RoslynReport
Excuse me but there is no mention of mushrooms in the ingredients list ( see step 8)???
Posted by Alanna19Report
Just noticed that myself!