Creamy Mushroom and Chicken Parmesan Risotto
This Creamy Mushroom and Chicken Parmesan Risotto is a comforting, restaurant-quality dish featuring tender bites of chicken, earthy mushrooms, and creamy arborio rice enriched with nutty Parmesan cheese. With its velvety texture and deep, savory flavors, this dish is perfect for cozy dinners and special occasions alike. It’s a complete meal in one bowl—hearty, elegant, and full of classic Italian flavor.
Time Required
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4 generous portions
Ingredients
For the Chicken & Mushrooms
1 lb (450g) boneless, skinless chicken breast or thighs, diced
Salt and black pepper, to taste
1 tbsp olive oil
8 oz (225g) cremini or button mushrooms, sliced
2 cloves garlic, minced
½ tsp thyme or Italian seasoning (optional)
For the Risotto
1 tbsp olive oil
1 small yellow onion, finely chopped
1 ½ cups Arborio rice (or other risotto rice)
½ cup dry white wine (or chicken broth)
4–5 cups chicken broth, warmed
½ cup freshly grated Parmesan cheese
½ cup heavy cream (optional for extra creaminess)
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
1. Sear the Chicken
Season chicken with salt and pepper.
In a large saute pan or Dutch oven, heat olive oil and butter over medium-high heat.
Add chicken and cook until golden and fully cooked (5–7 minutes). Remove and set aside.
2. Cook the Mushrooms
In the same pan, add sliced mushrooms and cook for 5–6 minutes until browned and moisture has evaporated.
Add garlic and thyme. Cook for 1 minute more. Remove and set aside with the chicken.
3. Start the Risotto
Reduce heat to medium. Add butter and olive oil to the same pan.
Saute the chopped onion for 3–4 minutes until translucent.
Stir in Arborio rice and toast it for 1–2 minutes until edges become translucent.
Pour in white wine, stirring constantly, and let it absorb fully.
4. Add the Broth Gradually
Begin adding warm chicken broth one ladle at a time, stirring often.
Wait until most of the liquid is absorbed before adding the next ladle.
Repeat this process, stirring continuously, for about 18–20 minutes.
5. Finish the Dish
When rice is al dente and creamy, stir in the cooked chicken and mushrooms.
Add Parmesan cheese and heavy cream (if using). Stir until smooth and well combined.
Taste and adjust seasoning with salt and pepper.
Garnish with fresh parsley and serve hot.
Tips
Warm broth is crucial—cold broth slows the cooking process.
Stir often to release starch and develop the creamy texture.
Add vegetables like peas, spinach, or asparagus for variety.
Substitute cream with a splash of milk or extra cheese for lighter version.
For even more flavor, finish with a drizzle of truffle oil or a squeeze of lemon juice.
Notes
Don’t rinse the Arborio rice—starch is key to risotto’s creaminess.
Make it vegetarian by skipping the chicken and using veggie broth.
- Leftovers can be stored up to 3 days and reheated gently with a splash of broth.
Frequently Asked Questions
Q: Can I use regular rice instead of Arborio?
A: Arborio or another risotto rice (like Carnaroli) is best. Regular rice won’t achieve the same creamy texture.
Q: Can I make this ahead of time?
A: Risotto is best fresh, but you can prep the chicken and mushrooms ahead. Reheat with broth slowly on the stovetop.
Q: What wine should I use?
A: A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well.
Q: Can I make it dairy-free?
A: Yes! Skip the cream and cheese, and add a dollop of dairy-free butter or a splash of unsweetened oat milk for richness.
Q: Is this a full meal?
A: Yes! It includes protein, grains, and vegetables. But a side of greens or salad makes a great pairing.
Nutritional Information
Calories: 580
Protein: 32g
Fat: 24g
Saturated Fat: 11g
Carbohydrates: 55g
Fiber: 2g
Sugar: 3g
Sodium: 720mg
Calcium: 20% DV
Iron: 15% DV