How To Make One-Pot Chicken & Mushroom Risotto
Creamy and flavorful risotto made with juicy chicken and earthy mushrooms, cooked all in one pot.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 8 oz mushrooms, sliced
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 ½ cups Arborio rice
- ½ cup white wine (optional)
- 4 cups chicken broth
- 1 cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
-
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper, then add it to the pot. Cook until browned on all sides. Remove chicken from the pot and set aside.
-
In the same pot, add the mushrooms, onion, and garlic. Cook until the mushrooms are browned and the onion is translucent.
-
Add the Arborio rice to the pot and stir to coat it with the remaining oil. Cook for a few minutes until the rice turns translucent.
-
If using white wine, pour it into the pot and cook until it evaporates. Otherwise, proceed to the next step.
-
Slowly add the chicken broth to the pot, about 1 cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Cook until the rice is tender and creamy, about 20-25 minutes.
-
Stir in the cooked chicken and Parmesan cheese. Cook for an additional 2-3 minutes until the chicken is heated through and the cheese is melted.
-
Serve the risotto hot, garnished with fresh parsley. Enjoy!
Nutrition
- Calories : 476kcal
- Total Fat : 12g
- Saturated Fat : 5g
- Cholesterol : 87mg
- Sodium : 943mg
- Total Carbohydrates : 54g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 36g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
