Creamy Chicken and Mushroom Risotto

Name: Creamy Chicken and Mushroom Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1.5 cups Arborio or Carnaroli rice; 1 lb chicken breast, diced into bite sized pieces; 8 oz cremini mushrooms, sliced; 5 cups chicken broth, kept warm on the stove; 1/2 cup dry white wine or extra broth; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons butter; 1 small onion, finely diced; 2 cloves garlic, minced; 2 tablespoons olive oil; Salt and black pepper to taste; Fresh parsley for garnish

This comforting chicken and mushroom risotto is a simple way to bring a restaurant style meal to your own kitchen table.

By Recipes By Nani· 🌍 Italian· July 20, 2026

recipesbynani.com

Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Serves

Risotto is one of my favorite meals to cook when I want something that feels special yet cozy. The secret is taking your time to stir the rice, which releases the starch and creates that signature creamy texture everyone loves. It is the ultimate comfort food for a chilly evening.

I like to keep my broth warm on the stove so it does not shock the rice when I add it to the pan. If you want to impress your guests, try stirring in a tablespoon of cold butter right at the very end to give your dish a beautiful glossy finish.

🧺 Ingredients

1.5 cups Arborio or Carnaroli rice
1 lb chicken breast, diced into bite sized pieces
8 oz cremini mushrooms, sliced
5 cups chicken broth, kept warm on the stove
1/2 cup dry white wine or extra broth
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper to taste
Fresh parsley for garnish

👩‍🍳Instructions

1
Heat one tablespoon of olive oil in a large skillet over medium high heat. Add the chicken pieces and cook until golden and cooked through. Remove the chicken from the pan and set it aside.
2
In the same skillet, add the remaining oil and the sliced mushrooms. Sauté until they are browned and tender, then remove them from the pan as well.
3
Add a small knob of butter to the skillet and cook the onion until it is soft and translucent. Stir in the garlic and cook for one minute until fragrant.
4
Add the rice to the skillet and stir for two minutes to lightly toast the grains.
5
Pour in the white wine and stir constantly until the liquid has been absorbed by the rice.
6
Begin adding the warm chicken broth one ladle at a time. Stir frequently and wait until the liquid is mostly absorbed before adding the next ladle. This process takes about 20 minutes.
7
Once the rice is tender but still has a slight bite, stir the cooked chicken and mushrooms back into the pan.
8
Remove the skillet from the heat. Stir in the Parmesan cheese and the remaining cold butter to make the risotto rich and creamy. Season with salt and pepper to taste and serve with fresh parsley.

💡 Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze portions for up to 3 months. When reheating, add a small splash of broth to bring back that creamy consistency.

#comfort food #chicken #dinner #risotto

Made this recipe? Let us know how it went.