Introduction

Oh, you know those nights. The ones where you crave something warm, comforting, and utterly delicious, but you also don’t want to spend hours in the kitchen. That’s exactly where this Chicken Mushroom Risotto comes in! It’s the kind of dish that feels fancy enough for guests but is so simple, you’ll be making it for yourself on a Tuesday night. It reminds me of cozy evenings, a crackling fire (or just the glow of the oven!), and the pure joy of a perfectly cooked, creamy bowl of goodness. Seriously, this risotto is a hug in a bowl, and I can’t wait for you to try it!

Why You’ll Love This Recipe

Fast: Ready in under an hour, perfect for weeknights!
Easy: Simple steps that build on each other, no fancy techniques required.
Giftable: Imagine a batch of this made with love for a friend who needs a pick-me-up!
Crowd-pleasing: Who can resist creamy, cheesy risotto with savory chicken and mushrooms?

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need:

1 ½ cups Arborio rice: This is the superstar! Its high starch content is what gives risotto that signature creamy texture.
4 cups chicken broth: The heart and soul of our flavor base. Keeping it warm is key!
1 cup cooked chicken, shredded: Use rotisserie chicken for a super quick shortcut!
2 cups mushrooms, sliced: Cremini or white button mushrooms work wonderfully here.
½ cup dry white wine: This adds a lovely depth of flavor and a touch of acidity. Don’t worry if you don’t have any, I’ll give you a substitute!
1 tablespoon olive oil: Our starting point for sautéing.
1 onion, finely chopped: The sweet foundation of our flavor.
2 garlic cloves, minced: Because garlic makes everything better!
2 tablespoons butter: For that final touch of richness and gloss.
½ cup grated Parmesan cheese: The salty, nutty cheese that makes it truly sing!
Salt and pepper to taste: The final adjusters to make it perfect for your palate.

How to Make It

Alright, let’s get cooking! It’s more about patience and stirring than anything else.

Warm Up Your Broth: First things first, get your chicken broth simmering gently in a small saucepan over low heat. We want it warm when it goes into the rice.
Sauté the Aromatics: Grab your biggest pan or pot. Heat the olive oil over medium heat. Toss in your finely chopped onion and let it soften for about 5 minutes. You’re looking for it to get nice and translucent, not brown.
Add the Mushrooms and Garlic: Now, add your sliced mushrooms and minced garlic to the pan. Cook them for another 5-7 minutes. You want those mushrooms to get a lovely golden-brown color – that’s where the delicious flavor comes from!
Toast the Rice: Time for the Arborio rice! Add it to the pan and stir it around for about 1-2 minutes. You want to toast the grains slightly. This helps them absorb liquid without getting mushy.
Deglaze with Wine: Pour in that white wine! Stir continuously until the rice has absorbed all the liquid. It will smell amazing.
The Risotto Ritual (Adding Broth): This is the heart of making risotto. Start adding your warm chicken broth, one ladleful at a time. Stir, stir, stir! Wait until each ladleful is almost completely absorbed before adding the next. This constant stirring releases the starch from the rice, creating that creamy magic.
Keep Stirring: Continue this process for about 18-20 minutes. Keep an eye on the rice – you want it to be creamy and tender, with just a slight bite (that’s “al dente”).
Add the Chicken: Once the rice is perfectly cooked, stir in your shredded cooked chicken. Let it warm through.
Finish with Richness: Remove the pan from the heat. Now for the luxurious finish! Stir in the butter and grated Parmesan cheese. Oh, the creaminess!
Season and Serve: Taste your risotto. Add salt and pepper as needed. Give it one last gentle stir, and serve it up immediately in warm bowls. Enjoy that glorious texture!

Substitutions & Additions

Risotto is wonderfully forgiving and open to your personal touch. Here are a few ideas:

No White Wine? No problem! You can substitute with an equal amount of chicken broth or a splash of white wine vinegar for a touch of acidity.
Vegetarian Option: Skip the chicken and use vegetable broth. Add some extra mushrooms or a mix of your favorite veggies like peas, spinach, or asparagus.
Herbs: Fresh parsley, chives, or thyme stirred in at the end add a lovely fresh flavor.
Lemon Zest: A little bit of lemon zest stirred in with the Parmesan adds a bright, fresh note that cuts through the richness.
Other Proteins: Cooked shrimp or even crumbled Italian sausage would be delicious additions.

Tips for Success

A few little tricks can make your risotto absolutely perfect every time.

Don’t Rush the Broth: Adding the broth gradually and stirring is what creates that creamy texture. Patience is your friend here!
Keep it Simmering: Make sure your broth stays warm. Adding cold broth will shock the rice and slow down the cooking process.
Taste as You Go: Risotto isn’t something you can season perfectly at the very end without tasting. Adjust salt and pepper as you add ingredients and especially before serving.
Prep Ahead: You can chop your onions and mushrooms, and shred your chicken ahead of time. This makes the actual cooking process so much quicker!
Don’t Overcook: You want the rice to be al dente, meaning tender but with a slight bite. Mushy risotto is never a good thing!

How to Store It

While risotto is truly best enjoyed fresh, sometimes you have leftovers! Here’s how to store it:

Let the risotto cool completely before storing.
Transfer it to an airtight container.
Store it in the refrigerator for up to 2-3 days.

Reheating: Risotto can become a bit firm when chilled. To reheat, add a splash of broth or water to a skillet over medium-low heat, add the risotto, and stir until warmed through and creamy again. You might need to add a little extra liquid.

FAQs

Q: Can I use a different type of rice for risotto?: A: Arborio rice is ideal because of its starch content, which makes risotto creamy. Other short-grain Italian rices like Carnaroli or Vialone Nano will also work, but avoid long-grain rice as it won’t give you that classic texture.
Q: My risotto seems too thick/too thin, what can I do?: A: If it’s too thick, stir in a little more warm broth or water until it reaches your desired consistency. If it’s too thin, continue cooking and stirring over low heat until some of the liquid evaporates. It should be creamy and flowing, not stiff or soupy.
Q: Can I make this ahead of time?: A: Risotto is best served immediately after cooking. While you can store and reheat leftovers, the texture can change. For special occasions, prepare all your ingredients and cook the risotto right before serving for the freshest, creamiest result.

Creamy Dreamy Chicken Mushroom Risotto

This is the kind of dish that feels fancy enough for guests but is so simple, you’ll be making it for yourself on a Tuesday night. It reminds me of cozy evenings, a crackling fire (or just the glow of the oven!), and the pure joy of a perfectly cooked, creamy bowl of goodness. Seriously, this risotto is a hug in a bowl, and I can't wait for you to try it!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Servings 4 servings

Equipment

Saucepan For warming broth
Large pan or pot For sautéing and cooking risotto

Ingredients

Main ingredients

1.5 cups Arborio rice This is the superstar! Its high starch content is what gives risotto that signature creamy texture.
4 cups chicken broth The heart and soul of our flavor base. Keeping it warm is key!
1 cup cooked chicken, shredded Use rotisserie chicken for a super quick shortcut!
2 cups mushrooms, sliced Cremini or white button mushrooms work wonderfully here.
0.5 cup dry white wine This adds a lovely depth of flavor and a touch of acidity. Don't worry if you don't have any, I'll give you a substitute!
1 tablespoon olive oil Our starting point for sautéing.
1 onion, finely chopped The sweet foundation of our flavor.
2 cloves garlic, minced Because garlic makes everything better!
2 tablespoons butter For that final touch of richness and gloss.
0.5 cup grated Parmesan cheese The salty, nutty cheese that makes it truly sing!
salt and pepper The final adjusters to make it perfect for your palate.

Instructions

First things first, get your chicken broth simmering gently in a small saucepan over low heat. We want it warm when it goes into the rice.
Grab your biggest pan or pot. Heat the olive oil over medium heat. Toss in your finely chopped onion and let it soften for about 5 minutes. You're looking for it to get nice and translucent, not brown.
Now, add your sliced mushrooms and minced garlic to the pan. Cook them for another 5-7 minutes. You want those mushrooms to get a lovely golden-brown color – that's where the delicious flavor comes from!
Time for the Arborio rice! Add it to the pan and stir it around for about 1-2 minutes. You want to toast the grains slightly. This helps them absorb liquid without getting mushy.
Pour in that white wine! Stir continuously until the rice has absorbed all the liquid. It will smell amazing.
This is the heart of making risotto. Start adding your warm chicken broth, one ladleful at a time. Stir, stir, stir! Wait until each ladleful is almost completely absorbed before adding the next. This constant stirring releases the starch from the rice, creating that creamy magic.
Continue this process for about 18-20 minutes. Keep an eye on the rice – you want it to be creamy and tender, with just a slight bite (that's "al dente").
Once the rice is perfectly cooked, stir in your shredded cooked chicken. Let it warm through.
Remove the pan from the heat. Now for the luxurious finish! Stir in the butter and grated Parmesan cheese. Oh, the creaminess!
Taste your risotto. Add salt and pepper as needed. Give it one last gentle stir, and serve it up immediately in warm bowls. Enjoy that glorious texture!

Notes

While risotto is truly best enjoyed fresh, sometimes you have leftovers! Let the risotto cool completely before storing. Transfer it to an airtight container. Store it in the refrigerator for up to 2-3 days. To reheat, add a splash of broth or water to a skillet over medium-low heat, add the risotto, and stir until warmed through and creamy again. You might need to add a little extra liquid.