Best 6 Chicken Mushroom And Cashew Risotto Recipes

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Indulge in a culinary journey with our delectable Chicken Mushroom and Cashew Risotto, a symphony of flavors that will tantalize your taste buds. This creamy and comforting dish features succulent chicken, earthy mushrooms, and crunchy cashews, all harmoniously united in a rich and flavorful risotto. Embark on a culinary adventure with our carefully curated collection of recipes, each offering a unique twist on this classic dish. From the simplicity of our One-Pot Chicken Mushroom Risotto to the extravagance of our Lobster and Asparagus Risotto, we have a recipe for every palate and occasion. Prepare to be captivated by our culinary creations, as we guide you through the art of crafting the perfect risotto, ensuring a memorable dining experience.

Here are our top 6 tried and tested recipes!

CHICKEN, MUSHROOM AND CASHEW RISOTTO RECIPE - (4/5)



Chicken, Mushroom and Cashew Risotto Recipe - (4/5) image

Provided by junerodgers

Number Of Ingredients 11

2 oz butter
1 onion, chopped
9 oz. skinless, boneless chicken breasts, diced
1/3 cups arborio rice
1 tsp ground turmeric
2/3 cup white wine
5 1/2 cups simmering chicken stock
2 3/4 oz. cremini mushrooms, sliced
1/3 cup cashews, halved
salt and pepper
wild arugula, fresh parmesan cheese shavings, and fresh basil leaves, to garnish

Steps:

  • Melt the butter in a large pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until softened. Add the chicken and cook, stirring frequently, for an additional 5 minutes. Reduce the heat, add the rice, and mix to coat in butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent. Stir in the turmeric, then add the wine. Cook, stirring constantly, for 1 minute until reduced. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. About 3 minutes before the end of the cooking time, stir in the mushrooms and cashews. Season with salt and pepper. Arrange the arugula leaves on 4 individual serving plates. Remove the risotto from the heat and spoon it over the arugula. Sprinkle over the parmesan shavings and basil leaves and serve.

RISOTTO WITH CHICKEN AND MUSHROOMS



Risotto with Chicken and Mushrooms image

Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

1 carton (32 ounces) chicken broth
1 to 1-1/2 cups water
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1 small onion, finely chopped
1-1/2 cups uncooked arborio rice
1/2 cup dry white wine or chicken broth
1 tablespoon lemon juice
2 cups shredded rotisserie chicken
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 981mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

ONE-POT CHICKEN & MUSHROOM RISOTTO



One-pot chicken & mushroom risotto image

Risotto is the ultimate one-pot winter supper - the perfect vehicle for letting simple, comforting ingredients shine. Scatter on cheese and parsley to serve

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 9

60g butter
1 large onion, finely chopped
2 thyme sprigs, leaves picked
250g pack chestnut mushrooms, sliced
300g risotto rice
1½l hot chicken stock
200g cooked chicken, chopped into chunks
50g grated parmesan, plus extra to serve (optional)
small pack parsley, finely chopped

Steps:

  • Heat the butter in a large pan over a gentle heat and add the onion. Cook for 10 mins until softened, then stir in the thyme leaves and mushrooms. Cook for 5 mins, sprinkle in the rice and stir to coat in the mixture.
  • Ladle in a quarter of the stock and continue cooking, stirring occasionally and topping up with more stock as it absorbs (you may not need all the stock).
  • When most of the stock has been absorbed and the rice is nearly cooked, add the chicken and stir to warm through. Season well and stir in the parmesan and parsley. Serve scattered with extra parmesan, if you like.

Nutrition Facts : Calories 615 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium

MUSHROOM, LEEK AND CASHEW NUT RISOTTO



Mushroom, Leek and Cashew Nut Risotto image

I love mushroom risotto and I love leeks and cashews however the only risotto recipe I had with these ingredients was with brown rice, boiled in a pot. I prefer the traditional method of cooking risotto and with arborio rice so I used that recipe as a guide, along with another mushroom risotto recipe I had and it is delicious. (Believe it or not, the first time I cooked this recipe I forgot to add the cashews - after all that! Anyway, it still tasted great even without the cashews, but is better with them.) Use the best quality stock you can as with any risotto, the quality of stock makes a huge difference. Preferably, make your own using one of the many chicken stock recipes on 'Zaar as a guide. (It should be a criminal offence to throw away a chicken carcass I reckon!) Alternatively, Campbell's "Real Stock" from the shop is very good.

Provided by Baz231

Categories     Short Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups sliced mushrooms (about 375 gms)
1 tablespoon lemon juice
6 tablespoons butter
2 tablespoons fresh parsley, finely chopped (or 1 tblspn dried parsley)
2 teaspoons fresh basil, finely chopped (optional) or 1 teaspoon dried basil
2 leeks, sliced and washed
2 tablespoons olive oil
1 garlic clove, crushed (optional)
2 cups arborio rice
1 cup dry white wine
4 cups chicken stock, hot
1/2 cup cashew nuts, coarsely chopped
1/2 cup parmesan cheese, grated

Steps:

  • Toss the fresh mushrooms with the lemon juice. In a large, heavy based pan melt 2 tablespoons of butter, stir in the mushrooms and cook over moderate heat until they begin to brown. Add the parsley and basil (if using) and cook for 30 seconds more, then remove and set aside.
  • Heat another 2 tablespoons of the butter with the olive oil in the same pan in which the mushrooms were cooked. Stir in the sliced leeks and garlic and cook until soft, about 6 to 8 minutes.
  • Add the rice, stirring to coat all the grains until they start to swell and burst - about 2 minutes. Add the sauteed mushrooms and mix well.
  • Pour in the wine and cook over moderate to low heat until it is absorbed.
  • Add half a cup of the hot stock and stir frequently to prevent sticking while the rice absorbs the liquid.
  • Keep adding stock in this way, stirring frequently to prevent sticking.
  • Just as the final liquid is being absorbed and the rice is cooked (about 20 minutes) remove from the heat and stir in the remaining 2 tablespoons of butter, the parmesan cheese and the cashew nuts. Add freshly ground black pepper to taste (and salt, if you must) and serve. Garnish with some freshly grated parmesan, if you like.

Nutrition Facts : Calories 894.2, Fat 39.2, SaturatedFat 16.6, Cholesterol 64, Sodium 782.4, Carbohydrate 103.2, Fiber 4.5, Sugar 7.8, Protein 22

CHICKEN & MUSHROOM RISOTTO



Chicken & mushroom risotto image

Learn to make this creamy, comforting risotto with our easy, step-by-step recipe - great for using up leftover chicken

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 10

50g butter
85g smoked bacon lardons
1 large onion, halved and finely chopped
250g chestnut mushrooms, thickly sliced
300g arborio risotto rice
150ml dry white wine
1.4l hot chicken stock
140g cooked chicken, chopped
50g grated parmesan, plus extra to serve (optional)
½ small pack of flat-leaf parsley, chopped

Steps:

  • Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
  • Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
  • Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
  • Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
  • Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.

Nutrition Facts : Calories 629 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 2 milligram of sodium

RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS



Risotto With Mushrooms And Chicken Livers image

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

1/2 pound chicken livers
3 tablespoons extra-virgin olive oil
3 1/2 to 4 cups well-seasoned chicken stock
1/2 cup finely chopped onion
10 ounces coarsely chopped cremini mushrooms
1 1/3 cups arborio rice
1/2 cup dry white wine
1 teaspoon finely minced fresh thyme
Salt and freshly ground black pepper
Freshly grated Parmesan cheese

Steps:

  • Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane. Dry them on paper towels.
  • Heat two tablespoons of the oil in a heavy four-quart saucepan. Add the chicken livers and saute, stirring, until they are lightly browned.
  • While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
  • When the livers are done, remove them from the pan and set them aside. Add the remaining oil to the pan, along with the onion and mushrooms. Saute over medium heat until the onion is tender. Stir in the rice and cook for a minute or so; then stir in the wine. Cook over medium heat until the wine has been absorbed. Stir in the thyme.
  • Begin to add the stock half a cup at a time, stirring constantly. As the stock is absorbed, add more. After about 20 minutes the rice should be tender. Season to taste with salt and pepper.
  • Fold in the chicken livers, and cook another minute or so, until they are heated through. Serve at once with Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 743 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
  • Use high-quality ingredients: The better the quality of your ingredients, the better your risotto will taste. Look for fresh, flavorful vegetables, mushrooms, and chicken. Use a good quality Arborio rice, which is specifically designed for risotto.
  • Toast the rice: Toasting the rice before adding the liquid helps to bring out its flavor and prevent it from becoming mushy. Do not skip this step!
  • Add the liquid gradually: Add the chicken broth or white wine to the rice in small increments, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming too soupy.
  • Stir constantly: Risotto requires constant stirring. This helps to prevent the rice from sticking to the bottom of the pan and ensures that it cooks evenly.
  • Cook until the rice is al dente: The rice should be cooked until it is al dente, or slightly firm to the bite. Do not overcook the rice, or it will become mushy.
  • Add the finishing touches: Once the rice is cooked, stir in the Parmesan cheese, butter, and herbs. This will add a rich, creamy flavor to the risotto.

Conclusion:

This chicken, mushroom, and cashew risotto is a delicious and comforting dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Follow the tips above to make the perfect risotto every time!

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