Chicken and Mushroom Risotto Recipe

5 from 1 vote

Chicken and Mushroom Risotto Recipe

This one-pan chicken and mushroom risotto is the ultimate comfort food, combining tender chicken and sautéed baby Bellas with velvety Arborio rice.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Main Course

Cuisine: Italian

Servings: bowls

Calories: 571kcal

Author: Becky Hardin

Ingredients

5 cups low-sodium chicken broth divided
4 tablespoons unsalted butter ½ stick, divided
1 shallot finely chopped
3 teaspoons minced garlic
1½ cups boneless, skinless chicken breasts chopped; about 2 small breasts
2 teaspoons umami seasoning *
1½ cups sliced baby Bella mushrooms
1½ cups arborio rice **
⅔ cup grated parmesan cheese divided
chopped fresh parsley optional, for garnish

Instructions

In a medium saucepan, warm the chicken broth to a light simmer.
5 cups low-sodium chicken broth
Melt 2 tablespoons of the butter in a wide skillet set over medium-low heat. Add the shallot and garlic and, using a rubber spatula, stir well until the garlic is fragrant and the onions have softened, about 2 minutes.
4 tablespoons unsalted butter, 1 shallot, 3 teaspoons minced garlic
Add the chopped chicken to the skillet, sprinkle the umami seasoning over it, and stir, cooking until the chicken pieces are no longer pink, about 5 minutes.
1½ cups boneless, skinless chicken breasts, 2 teaspoons umami seasoning
Add the sliced mushrooms, stirring frequently until they have softened and released their juices.
1½ cups sliced baby Bella mushrooms
Remove the chicken and mushroom mixture and set aside.
Melt the remaining 2 tablespoons of butter and turn the heat to medium. Add the arborio rice, and stir frequently, until the rice slightly releases a toasty smell, about 2 minutes.
1½ cups arborio rice
Pour in ¼ cup of the chicken broth and scrape up any toasty bits along the bottom of the pan. Cook until the rice has absorbed the broth, about 2-3 minutes.
Continue stirring frequently, adding 1 cup at a time of the reserved chicken broth. Only add the next cup when the first cup has been absorbed. This should take about 20-25 minutes to complete.
After all the chicken broth has been used and risotto is soft and creamy, add back in the chicken and mushroom mixture, stirring well.
Mix in ⅓ of the Parmesan cheese. Stir well to incorporate.
⅔ cup grated parmesan cheese
Pour the mixture onto a warm dish and serve with the remaining ⅓ cup of the grated Parmesan on top and fresh parsley, if desired.
chopped fresh parsley

Notes

*I used Olde Thompson brand umami seasoning for this dish. You can substitute it with onion powder if you don’t have it available, but it really adds to the dish.

**If you can't find arborio rice, try Carnaroli, Bomba, Calrose, or sushi rice instead.

Tips:

Don't skip warming the broth, as it helps it combine more easily in the risotto. Cold liquid can shock the rice and slow cooking.
Don't skip toasting the rice. It not only enhances the flavor, but it also helps the rice hold its shape better as it cooks.
Stir the risotto frequently once you add the rice to avoid burning the dish, and to achieve the perfect texture. This is one dish you really need to babysit the whole time.
Taste a grain before you think it’s done; it should be tender with a slight bite in the center.
The risotto will continue to thicken as it cools, so serve it ASAP for the best texture!

Storage: Store chicken and mushroom risotto in an airtight container in the refrigerator for up to 3 days.

Nutrition