Chicken & Mushroom Risotto

55 mins
Prep: 10 mins | Cook: 45 mins | Servings: 2


  • 50g butter
  • 1 large onion, finely chopped
  • 1-2 cloves of garlic, finely chopped
  • 250g button mushrooms, thickly sliced
  • 1 cup Arborio risotto rice
  • 150ml dry white wine
  • 1.2ltrs hot chicken stock
  • 140g chicken boneless, chopped
  • 50g grated Parmesan, plus extra
  • ½ tbsp. flat-leaf parsley, chopped
  • 1-2 sprigs of thyme


  1. Heat oil in a large frying pan over high heat, add the chicken and stir-fry for 5 minutes or until chicken just starts to brown. Add the mushroom and garlic. Cook for 2 minutes. Remove from flame and keep aside.
  2. Using the same pot, add butter and saute onions and garlic in butter and leftover oil until translucent. Add the rice, thyme 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. Now add 1/2 cup of the heated chicken stock and 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. Cook rice this way for about 25-30 minutes.
  5. 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.
  6. Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
  7. Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
  8. Serve immediately.