• Mon - Sun : 8:30am to 9:30pm

chicken mushroom risotto


absolutely one of the best risottos i have made. it is a creamy risotto guaranteed to make you groan in delight when eating it. i hope you enjoy this as much as we did. the most time consuming part is all the stirring - but its good for the arms!!


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  1. In a large pot heat oil and add mushrooms and chicken and cook through until cooked
  2. Remove from pot
  3. Using the same pot
  4. Add butter and saute onions and garlic in butter and leftover oil mixture until translucent
  5. Add the rice and stir until the rice turns opaque - about two minutes
  6. Add the wine
  7. Salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice
  8. Add 1 / 2 cup of the heated chicken stock and stir frequently until absorbed
  9. The rice and broth should bubble gently
  10. Continue to cook the rice
  11. Adding chicken stock 1 / 2 cup at a time and allowing the rice to absorb it before adding the next 1 / 2 cup
  12. Cook rice this way until tender which should take about 25-30 minutes
  13. Just before the last batch of stock has been absorbed into the rice
  14. Add the chicken and mushroom mixture back into the pot
  15. Stir through
  16. Add 1 / 2 cup of grated parmesan cheese
  17. The parsley and the cream and stir through
  18. Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency
  19. Serve immediately
  20. The remaining parmesan can be added to each serve if requested

Step 15

Total Time in Minute 40

Ingredients Count 13

cooking chicken   mushroom risotto

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Fresh mushrooms

Skinless chicken breast

Chicken stock

Arborio rice

Dry white wine


Garlic cloves

Parmesan cheese


Fresh parsley


Salt & pepper

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