Best 8 Mushroom Chicken Risotto Recipes

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Indulge in a culinary journey with our delectable Mushroom Chicken Risotto, a symphony of flavors that will tantalize your taste buds. This classic Italian dish combines the earthy goodness of mushrooms, the tender succulence of chicken, and the creamy richness of Arborio rice, resulting in a harmonious union of textures and flavors. Our curated collection of recipes offers a diverse range of variations to suit every palate, from the traditional Italian preparation to innovative interpretations with a modern twist. Whether you're a seasoned cook or a novice in the kitchen, our step-by-step instructions and expert tips will guide you towards creating a perfect Mushroom Chicken Risotto that will leave a lasting impression on your dining companions.

Here are our top 8 tried and tested recipes!

SPINACH, MUSHROOM, AND CHICKEN RISOTTO FOR RICE COOKER



Spinach, Mushroom, and Chicken Risotto for Rice Cooker image

Make and share this Spinach, Mushroom, and Chicken Risotto for Rice Cooker recipe from Food.com.

Provided by Todd-Orange County

Categories     Chicken

Time 20m

Yield 4 cup, 4 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
pepper
salt (kosher or sea)
1 lb skinless chicken breast, cut into 1-inch pieces
4 cups spinach, washed and dried thoroughly
3 cups chicken broth
1/4 cup grated parmesan cheese
1 cup superfino arborio medium grain rice
1 lb mushroom, crimini, sauteed

Steps:

  • Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.
  • While the rice cooks, heat olive oil in a saute pan.
  • Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.
  • When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.
  • Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.
  • Season to taste with freshly ground black pepper and kosher salt.

COMFORTING CHICKEN, CRANBERRY, AND MUSHROOM RISOTTO



Comforting Chicken, Cranberry, and Mushroom Risotto image

A hearty, nutritious, and delicious dish, perfect for sharing with anyone who is under the weather or in need of a little comforting. Short brown rice gets you your whole grain (and makes it diabetic-friendly), plus the brown kind doesn't take any longer to cook than standard white risotto rice.

Provided by Nicholio

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 8

Number Of Ingredients 14

½ cup butter, divided
1 pound mushrooms, thinly sliced
kosher salt to taste
6 tablespoons white wine, divided
1 ½ bunches lacinato kale
2 cups chopped roasted chicken
1 cup dried cranberries
freshly ground black pepper to taste
2 large leeks (white and pale green parts only), thinly sliced
2 cups short-grain brown rice
1 sprig fresh thyme
4 cups low-sodium chicken broth, divided
6 cups water
¼ cup drippings from a roast chicken

Steps:

  • Melt half the butter in a large heavy pot over medium-high heat; add mushrooms and season with salt. Cook and stir mushrooms until softened and beginning to brown, 5 to 10 minutes. Pour 2 tablespoons white wine over the mushrooms; cook and stir until the wine reduces in volume, about 2 minutes more.
  • Stir kale with the mushrooms, season with salt, and place a lid on the pot; cook until the kale has wilted, about 5 minutes.
  • Stir chicken and cranberries with the kale mixture; season with salt and pepper. Transfer the mixture to a large bowl and return the pot to medium-high heat.
  • Melt remaining butter in the pot; add leeks and season with salt. Saute leeks until softened, 2 to 3 minutes. Stir rice and thyme with the leeks to coat the rice in butter; cook and stir until fragrant, 2 to 3 minutes.
  • Pour 2 cups chicken broth into the pot; cook, stirring occasionally, until the broth has mostly absorbed into the rice and a spoon dragged through the rice leaves a trail, about 8 minutes; repeat process twice more with remaining broth.
  • Stir water and chicken drippings together in a bowl. Stir 2 cups of the mixture into the pot; cook, stirring occasionally, until the broth has mostly absorbed into the rice and a spoon dragged through the rice leaves a trail, about 8 minutes; repeat process twice more with remaining mixture, cooking until the mixture is creamy and the rice is plump and remains firm to the bite. Remove and discard thyme sprig. Season rice mixture with salt and pepper.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir about 2/3 of the kale mixture into the rice mixture; spread into a large baking dish and top with remaining kale mixture.
  • Bake in preheated oven until heated through, about 15 minutes.

Nutrition Facts : Calories 484 calories, Carbohydrate 64.9 g, Cholesterol 62.5 mg, Fat 15.2 g, Fiber 5.3 g, Protein 23.8 g, SaturatedFat 8.2 g, Sodium 309.3 mg, Sugar 13 g

MUSHROOM ASPARAGUS RISOTTO WITH CRISPED CHICKEN



Mushroom Asparagus Risotto With Crisped Chicken image

I got this recipe from Food and Drink Magazine. It was created by Marilyn Bentz-Crowley, who says "This risotto is a delicious yin-yang combination of creamy rice and crispy chicken." An apt description! I love risotto :)

Provided by Leslie

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 cups chicken broth
1 tablespoon butter
3/4 cup sweet onion, such as Vidalia, finely diced
1 1/3 cups arborio rice
1/2 cup dry white wine
1/4 teaspoon salt
4 ounces cremini mushrooms or 4 ounces button mushrooms, thinly sliced
1/2 lb fresh asparagus, thinly sliced on the diagonal
1/2 cup freshly grated parmesan cheese
1 tablespoon olive oil or 1 tablespoon butter
2 cups shredded cold cooked chicken
2 tablespoons chopped fresh parsley

Steps:

  • Heat broth in a small saucepan, or in microwave, until just boiling. Keep hot over low heat.
  • Heat butter in a large saucepan over medium heat. When hot, add chopped onion; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add wine; stir until absorbed.
  • Continue to slowly add 1/2 cup hot broth at a time; stir frequently with a wooden spoon until each is absorbed. This takes about 25 minutes. The rice ultimately is creamy and tender to the bite. Taste; add salt as needed.
  • Add mushrooms and asparagus. Cover, turn heat to low and heat risotto for 10 minutes, stirring occasionally, or until asparagus is cooked to your liking. Stir in Parmesan.
  • Meanwhile, heat oil in a small frying pan over medium-high heat. Add shredded chicken; sauté 5 to 7 minutes or until browned and crispy in spots.
  • Heap risotto into warmed shallow soup bowl or deep plates. Add a stack of chicken in centre of risotto; sprinkle parsley over chicken. Serve with additional grated cheese.

MUSHROOM CHICKEN BARLEY RISOTTO



Mushroom Chicken Barley Risotto image

Pearl barley is a good substitution for arborio rice in risotto.

Provided by Camille Watson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 15

2 skinless, boneless chicken breast halves
2 tablespoons balsamic vinegar
3 ½ cups water
1 ½ cups vegetable stock
1 tablespoon olive oil
1 large chopped onion
1 clove garlic, minced
salt and pepper to taste
1 ½ cups sliced fresh mushrooms
1 cup 1% milk
¼ cup fat-free evaporated milk
1 cup pearl barley
1 teaspoon butter
½ cup grated Parmesan cheese
½ cup grated Romano cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts in a baking dish and coat with balsamic vinegar.
  • Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into small pieces. Set aside.
  • In the meantime, bring the water and vegetable stock to a low boil in a saucepan, then turn off the heat.
  • Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Season with salt and pepper, then add mushrooms, cooking until mushrooms are tender. Pour the 1% milk and the evaporated milk into the same saucepan and heat for 2 minutes. Stir in the barley.
  • Reduce heat to medium and stir in 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid and turned creamy. Repeat this process until there is only 1 cup of broth left. Stir in the chicken with the last cup of broth. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the butter, Parmesan cheese, and Romano cheese before serving.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 50.9 g, Cholesterol 62.9 mg, Fat 14.2 g, Fiber 8.8 g, Protein 30 g, SaturatedFat 6.4 g, Sodium 530.1 mg, Sugar 8.7 g

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.

MUSHROOM CHICKEN RISOTTO



Mushroom Chicken Risotto image

My all-time favorite comfort food recipe. I don't really measure anything when I cook this, which means you really can't make a mistake. However, I have listed measurements to provide a starting point for preparing this recipe. This is not difficult to make, it does require that you be very attentive when it is cooking, it has to be stirred constantly.

Provided by SoChic

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 lb chicken breast, cut into 1-inch cubes
1/2 cup all-purpose flour
2 tablespoons olive oil
1 cup onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 (16 ounce) package arborio rice
1/2 cup dry white wine
8 ounces fresh mushrooms, gourmet blend if available
1 (48 ounce) can chicken broth
1/2 cup butter
1 cup parmesan cheese, freshly grated

Steps:

  • Pour chicken broth into a saucepan and heat on low. This will be simmering while you are preparing the dish.
  • Combine flour, salt, pepper, and garlic.
  • Dredge chicken in flour mixture.
  • Heat oil in heavy dutch oven.
  • Add chicken and mushrooms. Brown for 5-10 minutes. Set aside and cover to keep warm.
  • Add onion and cook 3 minutes, until translucent.
  • Add arborio rice and wine and heat through.
  • Begin adding warmed chicken broth to rice and onion mixture. A ladle is helpful in this part.
  • Add 1/2-1 cup broth at a time. Stir continuously. This part is very important, you must keep stirring or it will stick.
  • As the broth is absorbed continue adding more broth until you have used the entire saucepan. This may take 15-25 minutes.
  • After all the broth has been added, taste the rice. If it is not done (still with some bite in the center), add water until it is cooked.
  • Stir in the chicken and mushroom mixture.
  • Add butter and parmesan cheese and stir until melted.
  • Serve with asparagus or a fresh green salad.

Nutrition Facts : Calories 1144.1, Fat 50.5, SaturatedFat 23.7, Cholesterol 155.7, Sodium 2365.9, Carbohydrate 111.3, Fiber 5, Sugar 4.5, Protein 52.4

CHICKEN & MUSHROOM RISOTTO



CHICKEN & MUSHROOM RISOTTO image

Yield 6 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
4 tablespoons olive oil
1/2 cup diced spanish white onion
3 cups of sliced white mushrooms
1 lb chicken tenderloins
1 tblsp chopped rosemary
1 tblsp chopped sage
1 tsp chopped parsley
1/4 lb proscuitto ham
1 cup burgundy wine
1 cup aborio rice
1/2 cup grated parmesan cheese
5 cups heated chicken broth
salt & pepper to tastr

Steps:

  • Light pan-fry chicken in olive oil until browned and keep aside. Add onion and 1/2 of the sliced mushroom, saute for 1 minute. Add the rice and stir for 1-2 minutes. Add wine slowly until absorbed. Add parsley, rosemary, sage, proscuitto and pinch of salt & pepper, cook for 1 minute. Add heated broth 1/4 cup at a time until absorbed, continue to stir (15 mins total). When 1/2 finished with broth add remaining mushrooms and all of cooked chicken. Continue to add broth until finished. Finish with grated cheese. Rice should be creamy firm texture. Add salt and pepper to taste and garnish with a sprig of rosemary. Serve immediately!

MUSHROOM ASPARAGUS RISOTTO WITH CRISPED CHICKEN



Mushroom Asparagus Risotto With Crisped Chicken image

I got this recipe from Food and Drink Magazine. It was created by Marilyn Bentz-Crowley, who says "This risotto is a delicious yin-yang combination of creamy rice and crispy chicken." An apt description! I love risotto, and this one never fails to please! :)

Provided by Leslie H

Categories     Rice Sides

Time 1h5m

Number Of Ingredients 12

4 c chicken broth
1 Tbsp butter
3/4 c sweet onion
1 1/3 c arborio rice
1/2 c dry white wine
1/4 tsp salt
4 oz cremini or button mushrooms, thinly sliced
1/2 lb asparagus, thinly sliced on the diagonal
1/2 c parmesan cheese, freshly grated
1 Tbsp olive oil
2 c shredded, cold, cooked chicken
2 Tbsp chopped fresh parsley

Steps:

  • 1. Heat broth in a small saucepan, or in microwave, until just boiling. Keep hot over low heat.
  • 2. Heat butter in a large saucepan over medium heat. When hot, add chopped onion; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add wine; stir until absorbed. Add broth one ladleful at a time until absorbed.
  • 3. Add mushrooms and asparagus. Cover, turn heat to low and heat risotto for 10 minutes, stirring occasionally, or until asparagus is cooked to your liking. Stir in Parmesan.
  • 4. Meanwhile, heat oil in a small frying pan over medium-high heat. Add shredded chicken; sauté 5 to 7 minutes or until browned and crispy in spots.
  • 5. Heap risotto into warmed shallow soup bowl or deep plates. Add a ?haystack? of chicken in centre of risotto; sprinkle parsley over chicken. Serve with additional grated cheese.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Choose the Right Rice: Medium-grain rice, such as Arborio or Carnaroli, is the best choice for risotto because it absorbs liquid well and holds its shape.
  • Toast the Rice: Toasting the rice before adding the liquid helps to develop its flavor and prevent it from becoming sticky.
  • Add Liquid Gradually: Add the liquid 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: Stirring the risotto constantly helps to prevent the rice from sticking to the bottom of the pot and burning.
  • Cook Until Creamy: Risotto should be cooked until it is creamy and tender, but still has a slight bite to it. This usually takes about 18-20 minutes.
  • Add Vegetables and Protein: Vegetables and protein can be added to the risotto during the cooking process. Some popular options include mushrooms, chicken, and peas.
  • Finish with Butter and Parmesan: Once the risotto is cooked, stir in some butter and Parmesan cheese. This will add a rich and creamy flavor.
  • Serve Immediately: Risotto is best served immediately after it is cooked. Leftover risotto can be stored in the refrigerator for up to 3 days.

Conclusion:

Mushroom chicken risotto is a delicious and comforting dish that is perfect for a special occasion or a weeknight meal. With a few simple tips, you can make risotto that is creamy, flavorful, and perfectly cooked. So next time you're looking for a new and exciting dish to try, give mushroom chicken risotto a try. You won't be disappointed!

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