Creamy Mushroom Chicken Parmesan Risotto
Description:
This comforting and elegant risotto combines tender chicken, earthy mushrooms, and creamy Arborio rice, finished with a generous sprinkle of Parmesan. It’s rich, savory, and perfect for a cozy dinner or an impressive meal for guests. The slow addition of broth and constant stirring creates the signature creaminess of risotto—no cream ncessary!
Time Required:
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~50–55 minutes
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts (cut into bite-size pieces)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp Italian seasoning (optional
For the Risotto:
1 tbsp olive oil + 1 tbsp butter
1 small onion, finely chopped
2 garlic cloves, minced
1 cup Arborio rice (risotto rice)
½ cup dry white wine (optional, or use extra broth)
4 cups low-sodium chicken broth (warmed)
1½ cups sliced cremini or button mushrooms
½ cup grated Parmesan cheese
2 tbsp heavy cream (optional, for extra creaminess)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare Chicken:
Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Sear chicken until golden brown and cooked through (5–7 minutes). Remove and set aside.l
2. Cook the Mushrooms:
In the same skillet, add mushrooms and cook for 5–6 minutes until browned. Remove and set aside with the chicken.
3. Sauté Aromatics:
In a large saucepan or deep skillet, heat 1 tbsp olive oil and 1 tbsp butter.
Add onions and cook until translucent (2–3 minutes).
Stir in garlic and Arborio rice. Toast rice for 1–2 minutes until lightly translucent around the edges.
4. Deglaze and Simmer:
Pour in white wine and stir until absorbed (if using).
Add warm chicken broth one ladle at a time, stirring constantly.
Wait until each ladle of broth is mostly absorbed before adding the next (this takes about 18–22 minutes total).
Stir frequently to prevent sticking.
5. Finish the Risotto:
When the rice is al dente and creamy, stir in the cooked chicken, mushrooms, and Parmesan.
Add heavy cream if using.
Taste and adjust seasoning with salt and pepper.
6. Serve:
Spoon into bowls, garnish with parsley and more Parmesan if desired.
Nutrition Information (Per Serving, serves 4):
Nutrient Amount
Calories ~530 kcal
Protein ~36g
Carbohydrates ~45g
Fat ~22g
Saturated Fat ~8g
Fiber ~2g
Sodium ~600mg
Sugar ~3g
Note: Values are estimates based on standard ingredients. For exact values, use a nutrition calculator.
Frequently Asked Questions:
Q1: Can I make this without wine?
A: Yes, just replace the wine with an equal amount of extra warm chicken broth.
Q2: Can I use other rice types?
A: Arborio is best for risotto due to its starch content. Carnaroli or Vialone Nano are good alternatives. Regular rice won’t give the same creamy texture.
Q3: Is heavy cream necessary?
A: Not at all! It’s optional. The creaminess mainly comes from the starch in Arborio rice and Parmesan.
Q4: Can this be made vegetarian?
A: Absolutely. Omit the chicken, use vegetable broth, and add extra mushrooms, peas, or spinach for protein and texture.
Q5: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 3 days.