Ekani Ella This Hairy Bikers Chicken and Mushroom Risotto is a rich, creamy dish packed with tender chicken, earthy mushrooms, and flavorful Parmesan cheese. It’s perfect for a comforting family meal or a dinner party. This Italian-inspired recipe is simple to make and delivers restaurant-quality results at home.
What is Hairy Bikers Chicken and Mushroom Risotto?
Chicken and Mushroom Risotto is a creamy Italian rice dish made with Arborio rice, sautéed mushrooms, and cooked chicken. The Hairy Bikers’ version balances creamy textures and robust flavors for a hearty, satisfying meal.
Other Popular Recipes
Why You Should Try This Recipe
- Rich and indulgent: A perfect combination of creaminess and flavor.
- Simple ingredients: Made with staples like chicken, rice, and mushrooms.
- One-pan dish: Easy to make with minimal cleanup.
- Customizable: Add herbs, wine, or other vegetables for a unique twist.
- Comfort food classic: Great for family dinners or special occasions.
Ingredients Needed for Hairy Bikers Chicken and Mushroom Risotto
- 200g Arborio rice
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 250g chicken breast, cooked and shredded
- 200g mushrooms, sliced
- 750ml chicken stock, warm
- 100ml white wine (optional)
- 50g Parmesan cheese, grated
- 1 tbsp butter
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Kitchen Equipment Needed
- Large frying pan or saucepan
- Wooden spoon
- Ladle
Instructions to Make Hairy Bikers Chicken and Mushroom Risotto
- Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the sliced mushrooms and cook for 4-5 minutes until golden. Remove from the pan and set aside.
- Cook the Onion and Garlic: Add the remaining olive oil to the same pan. Sauté the chopped onion for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute.
- Toast the Rice: Add the Arborio rice to the pan and stir to coat it in the oil. Cook for 1-2 minutes, allowing the rice to absorb the flavors and become slightly translucent.
- Deglaze with Wine: Pour in the white wine (if using) and cook until it has evaporated, stirring frequently.
- Add the Stock Gradually: Begin adding the warm chicken stock one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.
- Incorporate the Chicken and Mushrooms: Stir in the cooked chicken and sautéed mushrooms. Heat through for 2-3 minutes.
- Finish with Butter and Parmesan: Remove the pan from the heat and stir in the butter and grated Parmesan cheese. Season with salt and black pepper to taste.
- Serve and Garnish: Divide the risotto into bowls, garnish with fresh parsley, and serve immediately.
What to Serve With Hairy Bikers Chicken and Mushroom Risotto
- Side salad: A crisp green salad balances the richness of the risotto.
- Garlic bread: Adds a buttery, garlicky crunch.
- Steamed vegetables: Broccoli or asparagus pairs well with this dish.
Pro Tips for the Perfect Hairy Bikers Chicken and Mushroom Risotto
- Use warm stock: This ensures even cooking and keeps the temperature consistent.
- Stir constantly: Frequent stirring releases the starch from the rice, creating a creamy texture.
- Don’t overcook the rice: Aim for a slightly firm (al dente) texture.
- Add extra flavor: Stir in fresh thyme or a splash of lemon juice for a burst of freshness.
- Use fresh Parmesan: Grated fresh cheese adds a richer flavor than pre-packaged versions.
How Do I Store Hairy Bikers Chicken and Mushroom Risotto?
- Refrigerate: Store in an airtight container for up to 2 days.
- Freeze: Risotto doesn’t freeze well, as the texture can become mushy. It’s best enjoyed fresh.
How Do I Reheat Hairy Bikers Chicken and Mushroom Risotto?
- Stovetop: Reheat gently in a saucepan with a splash of stock or water to restore the creamy consistency.
- Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring between each interval.
Nutrition Value (per serving):
- Calories: 450
- Protein: 30g
- Fat: 12g
- Carbohydrates: 52g
- Fiber: 3g
Final Words
This Hairy Bikers Chicken and Mushroom Risotto Recipe is a rich and satisfying meal that combines creamy textures with savory flavors. Perfect for weeknight dinners or entertaining, it’s a versatile and timeless dish that’s sure to become a favorite in your kitchen.
Give it a try and enjoy a taste of Italian comfort food at its finest!
More Delicious Recipes
- Hairy Bikers Grilled Chicken
- Hairy Bikers Onion Bhaji
- Hairy Bikers Anglesey Eggs
- Hairy Bikers French Chicken Casserole
Hairy Bikers Chicken and Mushroom Risotto
Chicken and Mushroom Risotto is a creamy Italian rice dish made with Arborio rice, sautéed mushrooms, and cooked chicken. The Hairy Bikers’ version balances creamy textures and robust flavors for a hearty, satisfying meal.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Category: Main Course
- Method: Simmering
Ingredients
Scale
- 200g Arborio rice
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 250g chicken breast, cooked and shredded
- 200g mushrooms, sliced
- 750ml chicken stock, warm
- 100ml white wine (optional)
- 50g Parmesan cheese, grated
- 1 tbsp butter
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the sliced mushrooms and cook for 4-5 minutes until golden. Remove from the pan and set aside.
- Cook the Onion and Garlic: Add the remaining olive oil to the same pan. Sauté the chopped onion for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute.
- Toast the Rice: Add the Arborio rice to the pan and stir to coat it in the oil. Cook for 1-2 minutes, allowing the rice to absorb the flavors and become slightly translucent.
- Deglaze with Wine: Pour in the white wine (if using) and cook until it has evaporated, stirring frequently.
- Add the Stock Gradually: Begin adding the warm chicken stock one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.
- Incorporate the Chicken and Mushrooms: Stir in the cooked chicken and sautéed mushrooms. Heat through for 2-3 minutes.
- Finish with Butter and Parmesan: Remove the pan from the heat and stir in the butter and grated Parmesan cheese. Season with salt and black pepper to taste.
- Serve and Garnish: Divide the risotto into bowls, garnish with fresh parsley, and serve immediately.
