Chicken & Mushroom Risotto


My daughter’s favourite meal ever requested and always enjoyed. This recipe includes all the tips and tricks to take a Risotto from hoe hum to rich and creamy!

Creamy Chicken and Mushroom Risotto

The requests keep coming here Foodnutt cooks up a beautiful Creamy and Mushroom Risotto. With all the hints and tips needed for a perfect result every time.
Servings 4 Serves
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 1 Onion Diced
  • 3 Cloves Garlic Chopped
  • 100 gms Butter
  • 200 gms Bacon
  • 200 gms Chicken Diced
  • 250 gms Mushrooms Sliced
  • 1 Glass Retro Wines The Jackie Chardonnay available
  • 1 Ltr Chicken Stock
  • 2 cups Arborio Rice
  • 1 pinch salt or to taste
  • 1 tsp ground pepper
  • 2 tsp Oregano
  • 100 gms Parmesan


  • Add 50 gms of butter, onions and garlic to pan and sweat for 5 minutes until onions translucent
  • In an another saucepan add the stock and keep at a simmer
  • Add bacon and cook until fat is translucent about 2 minutes
  • Add the Chicken for another few minutes just sealing all sides
  • Add mushroom cook for a few minutes
  • Add the white wine and cook until reduced by half
  • Add the rice stirring constantly for a few minutes.
  • Now add a ladel of the boiling stock. Keep stirring and adding stock for 7 minuets
  • Taste the rice at 7-8 minutes to determine the consistency - you want it to be almost cooked through but to have a slight crunch.
  • Turn off heat and mix through the rest of the butter and 100 gms of grated Parmesan
  • Serve and garnish to taste


Calories: 1137kcal
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Italian, Mushrooms, Quick Meal


Calories: 1137kcal | Carbohydrates: 92g | Protein: 34g | Fat: 55g | Saturated Fat: 26g | Cholesterol: 141mg | Sodium: 970mg | Potassium: 686mg | Fiber: 4g | Sugar: 4g | Vitamin A: 926IU | Vitamin C: 5mg | Calcium: 354mg | Iron: 6mg

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