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 pound chicken breast, diced; 8 ounces cremini mushrooms, sliced; 5 to 6 cups chicken broth, kept warm; 1/2 cup dry white wine, such as Chardonnay or Pinot Grigio; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons unsalted butter, kept cold; 1 small yellow 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 classic Italian dish that is perfect for a cozy weeknight dinner.

By Daily Recipes Book· 🌍 Italian· July 20, 2026

dailyrecipesbook.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 simple to make at home. The secret is the slow addition of warm broth and a little bit of patience while stirring, which draws out the natural starches to create that signature creamy texture everyone loves.

Adding mushrooms and chicken makes this a hearty, satisfying bowl that warms you right up. If you have any Parmesan rinds saved in your freezer, toss one into your broth while it simmers to bring an extra layer of savory flavor to the final dish.

Ingredients

1.5 cups Arborio or Carnaroli rice
1 pound chicken breast, diced
8 ounces cremini mushrooms, sliced
5 to 6 cups chicken broth, kept warm
1/2 cup dry white wine, such as Chardonnay or Pinot Grigio
1/2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter, kept cold
1 small yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper to taste
Fresh parsley for garnish

Instructions

1
Warm the chicken broth in a separate saucepan over low heat and keep it at a gentle simmer.
2
In a large skillet, heat one tablespoon of olive oil over medium heat. Add the chicken pieces and cook until browned and fully cooked through. Remove the chicken from the skillet and set it aside.
3
In the same skillet, add the remaining oil and the sliced mushrooms. Sauté until they are golden brown, then remove them and set aside with the chicken.
4
Add the onion to the skillet and cook until softened. Stir in the rice and toast it for about two minutes until the edges are translucent.
5
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom, and stir until the liquid has mostly evaporated.
6
Begin adding the warm broth one ladle at a time. Stir frequently and wait until each addition of broth is absorbed by the rice before adding the next ladle.
7
Continue this process until the rice is tender but still has a slight bite, which usually takes about 20 minutes.
8
Stir the cooked chicken and mushrooms back into the pan. Fold in the grated Parmesan cheese and the cold butter to create a glossy, creamy finish.
9
Season with salt and pepper to taste and serve immediately with a sprinkle of fresh parsley.

💡 Tips

Store your leftovers in an airtight container in the refrigerator for up to three days. You can also freeze portions for up to three months, though it is best to reheat them gently on the stovetop with a splash of extra broth to bring back the creaminess.

#Dinner #Comfort Food #Italian #Chicken

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