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    You are in: Home / Recipes / Mushroom Chicken Risotto Recipe
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    Mushroom Chicken Risotto

    Mushroom Chicken Risotto. Photo by KateL

    1/1 Photo of Mushroom Chicken Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    SoChic's Note:

    My all-time favorite comfort food recipe. I don't really measure anything when I cook this, which means you really can't make a mistake. However, I have listed measurements to provide a starting point for preparing this recipe. This is not difficult to make, it does require that you be very attentive when it is cooking, it has to be stirred constantly.

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    Units: US | Metric


    1. 1
      Pour chicken broth into a saucepan and heat on low. This will be simmering while you are preparing the dish.
    2. 2
      Combine flour, salt, pepper, and garlic.
    3. 3
      Dredge chicken in flour mixture.
    4. 4
      Heat oil in heavy dutch oven.
    5. 5
      Add chicken and mushrooms. Brown for 5-10 minutes. Set aside and cover to keep warm.
    6. 6
      Add onion and cook 3 minutes, until translucent.
    7. 7
      Add arborio rice and wine and heat through.
    8. 8
      Begin adding warmed chicken broth to rice and onion mixture. A ladle is helpful in this part.
    9. 9
      Add 1/2-1 cup broth at a time. Stir continuously. This part is very important, you must keep stirring or it will stick.
    10. 10
      As the broth is absorbed continue adding more broth until you have used the entire saucepan. This may take 15-25 minutes.
    11. 11
      After all the broth has been added, taste the rice. If it is not done (still with some bite in the center), add water until it is cooked.
    12. 12
      Stir in the chicken and mushroom mixture.
    13. 13
      Add butter and parmesan cheese and stir until melted.
    14. 14
      Serve with asparagus or a fresh green salad.

    Ratings & Reviews:

    • on May 09, 2014


      Very earthy risotto. I had to downsize this to 2 servings because DH doesn't care for risotto. I wish I had a small Dutch oven, I used a heavy saucepan. One thing I learned: if downsizing, don't cut the oil back proportionately. I used chicken tenders which were easy to cut in 1" cubes and fresh shiitake mushrooms. It would help if the ingredients were listed in order of use; I annotated the directions with the amounts so I could keep track. Made for Spring 2014 Pick A Chef.

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    • on March 23, 2011


      Love this! Easy and so delicious. I also sauted some asparagus with the mushrooms and added that in for a bit of color. Thanks for sharing!

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    • on February 18, 2009


      Delicious and oh so easy. This was my first attempt at risotto and it turned out great. I used boneless skinless chicken thighs because thats what my hubby likes and used an italian three cheese blend. Served with a salad and homemade breadsticks and the family gobbled it up. Next time I may throw in a few fresh herbs for some color. Great comfort food. Thanks for sharing SoChic.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mushroom Chicken Risotto

    Serving Size: 1 (801 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1144.1
    Calories from Fat 454
    Total Fat 50.5 g
    Saturated Fat 23.6 g
    Cholesterol 155.6 mg
    Sodium 2365.8 mg
    Total Carbohydrate 111.3 g
    Dietary Fiber 5.0 g
    Sugars 4.5 g
    Protein 52.3 g

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