Creamy Chicken and Mushroom Risotto

Name: Creamy Chicken and Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound chicken breast, cut into bite sized pieces; 1 cup arborio rice; 8 ounces mushrooms, sliced; 4 cups chicken broth, warmed; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/2 yellow onion, finely diced; 2 tablespoons butter; 1 tablespoon olive oil; 1/2 cup dry white wine; Salt and black pepper to taste; Fresh parsley for garnish

This comforting one skillet meal combines tender chicken and earthy mushrooms in a rich, velvety risotto.

By Enzo81 Kitchen· Italian· November 1, 2026

easy.enzo81.xyz

Prep

10 minutes

Cook

30 minutes

Total

40 minutes

Serves

There is something so special about a creamy bowl of risotto. It feels like a fancy restaurant meal, but it is actually quite simple to put together in your own kitchen using just one pan.

My favorite thing about this dish is how the arborio rice releases its starch to create a sauce that is naturally silky. Make sure you keep your broth warm on the stove before adding it to the rice so the cooking process stays steady.

Ingredients

1 pound chicken breast, cut into bite sized pieces
1 cup arborio rice
8 ounces mushrooms, sliced
4 cups chicken broth, warmed
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 yellow onion, finely diced
2 tablespoons butter
1 tablespoon olive oil
1/2 cup dry white wine
Salt and black pepper to taste
Fresh parsley for garnish

9Instructions

1
Heat the olive oil and one tablespoon of butter in a large skillet over medium high heat.
2
Season the chicken with salt and pepper, then cook in the skillet until browned and cooked through. Remove the chicken and set it aside.
3
In the same skillet, add the remaining butter and the mushrooms. Sauté until they are golden brown, then stir in the onion and garlic until soft.
4
Add the arborio rice to the skillet and stir for two minutes to lightly toast the grains.
5
Pour in the white wine and stir until it has completely evaporated.
6
Begin adding the warm chicken broth one ladle at a time, stirring often and waiting for the liquid to absorb before adding more.
7
Continue this process until the rice is tender but still has a slight bite, which should take about 20 minutes.
8
Stir the cooked chicken back into the skillet and fold in the Parmesan cheese.
9
Serve immediately with a sprinkle of fresh parsley on top.

Tips

Store any leftovers in an airtight container in the fridge for up to two days. If the risotto gets too thick after chilling, just add a splash of broth or water when reheating it on the stove.

#Dinner #Comfort Food #Chicken #Italian #One Pan

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