Chicken and Mushroom Risotto

mushroom and chicken risotto on a white plate with a sprig of rosemary on the side.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Chicken and mushrooms cooked with arborio rice for a rich and satisfying risotto.


  • 1 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 1 lb bonless, skinless chicken thighs, cut into bite sized pieces (see notes)
  • 2 cups sliced mushrooms
  • 1/2 cup dry red wine
  • 2 cups arborio rice
  • 7 cups chicken stock or mushroom soaking liquid (see note)
  • 1/2 tsp fresh rosemary, minced, or 1/3 tsp dry rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried garlic
  • 1/2 cup parmesan cheese plus more for serving
  • salt and pepper to taste
  • Optional finishing touches: Tuscan olive oil, truffle salt, 1 tbsp butter


  1. Heat broth: Bring the chicken stock or mushroom liquid to a simmer, and keep warm.
  2. Sauté onion: Heat the olive oil on medium low heat in a large nonstick pan. Add the onion, and sauté until it begins to soften, about 5 minutes.
  3. Stir in the chicken, and cook for about 3 minutes, as the chicken starts to turn white on the outside. Add the mushrooms, and stir to combine. Cook for a few minutes, and the mushrooms will begin to “sweat” (give off a bit of liquid)
  4. Add the cooking wine, stirring to combine. Bring to simmer, then stir in the rice, making sure the rice gets well coated with the wine, chicken and mushrooms. Add the thyme, rosemary and garlic powder. Add salt and pepper to taste.
  5. Start adding broth: When the wine has been mostly absorbed, which happens a minute or two after stirring it together with the rice, add a ladle or two of broth to the rice. Stir the risotto mixture and cook until the broth is absorbed.
  6. Continue adding broth and stirring: After the first portion of broth has been mostly absorbed into the risotto, add another ladle of broth and repeat the stirring process. Stir frequently throughout the risotto cooking. Continue adding more broth once the previous portion has been absorbed.
  7. Finish the risotto: Once all or most of the liquid has been absorbed and the rice is tender to the bite, the risotto is almost ready. It takes about 30 minutes of gradually ladling in the cooking liquid and stirring regularly. Add the cheese to the risotto, and stir well. Add any of the optional ingredients, if you would like. Plate and enjoy with a good glass of red wine!


  • Chicken- we used boneless, skinless chicken thighs here. The thighs do well during the slow cooking, but you can use chicken breast if you prefer.
  • Using dried mushrooms: When you reconstitute dried mushrooms, the process generates a rich mushroom flavored liquid. If you are using dried mushrooms for another recipe and don’t need the liquid, save it for making this risotto! If you don’t have mushroom liquid on hand, you can use the chicken stock.
  • Stirring: You don’t need to stir the risotto constantly, but definitely frequent stirring is needed. After ladling in more liquid, give the pot a good stir. Then you can leave the risotto for a minute or two, before giving it another stir.
  • Broth quantity: If you happen to only have a 32 ounce container of chicken broth (4 cups) you can round out the liquid by adding 3 cups of water. When we did this recently, we also added 1 teaspoon of miso paste to bring a little more flavor.
Recipe Card powered byTasty Recipes