A creamy risotto dish with emphasis on chicken and mushrooms which work well together.


  • 2 tablespoons butter

  • 2 1/2 cups fresh mushrooms, sliced

  • 1-2 piece skinless chicken breast (cut into 1/2 inch pieces, if you hagve a large piece, then 1 piece will be sufficient)

  • 5 1/2 cups chicken stock (heated)

  • 1 1/2 cups arborio rice

  • 1/2 cup dry white wine

  • 1 large chopped onion

  • 4 garlic cloves, crushed

  • 1 cup of grated parmesan cheese

  • 1/4 cup cream (optional)

  • 2 tablespoons of chopped fresh parsley

  • oil

  • salt & pepper


  • 1.

    In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.

  • 2.

    Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.

  • 3.

    Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.

  • 4.

    Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.

  • 5.

    Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.

  • 6.

    Cook rice this way until tender which should take about 25-30 minutes.

  • 7.

    Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.

  • 8.

    Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.

  • 9.

    Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.

  • 10.

    Serve immediately. The remaining parmesan can be added to each serve if requested.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 794kj
  • Fat Total 29g
  • Saturated Fat 10g
  • Protein 48g
  • Carbohydrate 78g
  • Sugar 8g
  • Sodium 1524mg

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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1 comment • 21 ratings
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Posted by Mono_Report
Brilliant! So simple to make, made my first attempt at risotto a complete success. Took a little longer to prepare than I expected, but was definitely worth the wait.