Chicken and Mushroom Risotto

READY IN: 45mins
Recipe by tomoko matsunaga

another yummy recipe that I want you to try! They were really good and easy to make!

Top Review by loranne_bronze22

Looks delicious but the mushrooms seem to be missing from the ingredients list. How much mushrooms should go into this dish? Other than that, great!

Ingredients Nutrition


  1. Preheat oven to 180°C Heat 2 tablespoons oil in a saucepan over medium heat. Add leek, garlic and mushrooms and cook for 3 minutes or until soft. Stir in rice and cook for 1 minute. Add stock and bring to the boil. Transfer to an ovenproof dish.
  2. Cover and bake in oven for 20 minutes or until stock is almost absorbed.
  3. Meanwhile, heat remaining oil in a frying pan over medium heat. Season chicken with salt and pepper. Cook for 4 minutes each side or until just cooked through. Transfer to a plate. Cover and stand for 5 minutes.
  4. Slice chicken across the grain. Stir chicken, lemon rind and tarragon into risotto. Cover and stand for 5 minutes. Season with pepper. Serve.

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