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Mushroom and Roasted Chicken Risotto
Mushroom and Roasted Chicken Risotto
By Make it a Mushroom Moment
Published on 13 August 2025
This Mushroom and Roasted Chicken Risotto is a quick, delicious meal ready in 35 minutes. With creamy Arborio rice, roasted chicken, and sautéed mushrooms, it's a comforting family dinner that's easy to make.Time and servings
35 minsTotal time
4Servings
Ingredients
- 250g roasted chicken breast, chopped
- 340g uncooked Arborio rice
- 500g chestnut mushrooms, sliced
- 1.25 litres hot chicken stock
- 1 large red onion, chopped
- 25g butter
- 3 tbsp olive oil
- 2 tbsp freshly chopped thyme
- Salt and freshly ground black pepper
Method
Step 1
Heat 2 tablespoons of the oil in a large non-stick pan. Add the onions and fry over a medium heat for 5 minutes to soften them. Stir in the rice, mix well and cook for a further 2 minutes.Step 2
Reduce heat to medium low and start pouring in the stock, about 250ml at a time. Add more stock as each addition is absorbed. Continue in this manner for about 20 minutes until the rice is cooked al dente and the stock is absorbed. (All the stock may not be needed.)Step 3
Whilst the risotto rice is cooking, heat the remaining tablespoon of oil in a large non-stick frying pan and fry mushrooms on a high heat for about 5 minutes until golden. Season well and set aside.Step 4
Stir the cooked mushrooms into the rice along with the butter and chopped chicken. Heat through gently and season to taste.Step 5
Sprinkle over the fresh thyme and serve.