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.