Chicken and Mushroom Risotto with Parmesan is a creamy, comforting Italian dish that transforms simple ingredients into something extraordinary. Tender chicken, earthy mushrooms, and creamy Arborio rice come together in a luxurious blend of flavors, all finished with a touch of Parmesan cheese for richness and depth.

Each spoonful is velvety, savory, and utterly satisfying. While risotto has a reputation for being fussy, this recipe proves it’s completely achievable at home with patience and love. It’s an elegant one-pan meal that feels like fine dining but made right in your own kitchen — perfect for cozy dinners, date nights, or special gatherings.

Why I Love This Recipe

I love this recipe because it captures the essence of Italian comfort food — warm, creamy, and full of layered flavors. The combination of golden-seared chicken and caramelized mushrooms creates a deep, umami-rich base that pairs perfectly with the silky texture of risotto. I also love how it encourages slow, mindful cooking; stirring the risotto and watching it transform is incredibly rewarding.

It’s one of those dishes that feels like an act of care, both in preparation and in serving. The aroma of garlic, butter, and Parmesan filling the kitchen is pure magic.

Why It’s a Must-Try Dish

This Chicken and Mushroom Risotto is a must-try because it’s comfort and elegance in one dish. It’s versatile — hearty enough for a main course yet refined enough for entertaining. The texture is luxuriously creamy without needing cream, thanks to the slow release of starch from the rice.

Every bite balances savory chicken, meaty mushrooms, and nutty Parmesan. Once you master this risotto, you’ll have a timeless recipe that impresses every time — proof that great food is about care, not complexity.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 35–40 minutes
• Total Time: 1 hour
• Servings: 4
• Calories: ~520 kcal per serving
• Course: Main Course
• Cuisine: Italian

Ingredients

For the Chicken and Mushrooms

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into small cubes
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cups (200g) cremini or button mushrooms, sliced
• 2 garlic cloves, minced
• Salt and pepper, to taste

For the Risotto

• 1 ½ cups (300g) Arborio rice
• 1 small onion or shallot, finely chopped
• 1 tbsp olive oil
• 1 tbsp butter
• ½ cup dry white wine (optional but recommended)
• 4 cups (1 liter) warm chicken broth
• ½ cup freshly grated Parmesan cheese
• 2 tbsp butter (for finishing)
• 2 tbsp fresh parsley, chopped (optional, for garnish)
• Salt and black pepper, to taste

Cooking Directions (Overview)

1. Sear the chicken and mushrooms until golden; set aside.
2. Toast the Arborio rice with onion and butter.
3. Gradually add broth while stirring until creamy and tender.
4. Stir in chicken, mushrooms, butter, and Parmesan for a rich finish.
5. Serve warm, garnished with parsley and extra cheese.

Step-by-Step Preparation Method

Step 1: Prepare the Broth

In a saucepan, heat the chicken broth over low heat. Keep it warm throughout cooking — warm broth helps the rice cook evenly and maintain its creamy consistency.

Step 2: Cook the Chicken and Mushrooms

• In a large skillet or heavy-bottomed pan, heat 2 tbsp olive oil and 1 tbsp butter over medium heat.
• Add the chicken cubes, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
• In the same pan, add mushrooms. Sauté for 5–7 minutes until browned and their moisture evaporates. Add minced garlic and cook for another 30 seconds. Remove and set aside with the chicken.

Step 3: Start the Risotto

• In the same pan, add 1 tbsp olive oil and 1 tbsp butter.
• Add the finely chopped onion (or shallot) and cook until soft and translucent, about 3–4 minutes.
• Stir in the Arborio rice and toast for 1–2 minutes until the grains become slightly translucent around the edges.

Step 4: Deglaze

Pour in the white wine, stirring until most of it evaporates. This step adds depth and a hint of acidity to balance the richness of the dish.

Step 5: Add the Broth Gradually

• Begin adding 1 ladle (about ½ cup) of warm broth at a time, stirring frequently.
• Allow the liquid to be absorbed before adding more. Continue this process for about 18–20 minutes, until the rice is creamy and al dente.
• Adjust the heat as needed to keep a gentle simmer.

Step 6: Combine and Finish

• Stir the cooked chicken and mushrooms back into the risotto.
• Add 2 tbsp butter and the Parmesan cheese, stirring until melted and creamy.
• Taste and season with salt and pepper.

Step 7: Rest and Serve

Let the risotto rest for 1–2 minutes before serving. This allows it to thicken slightly and reach the perfect texture.

How to Serve

Serve the Chicken and Mushroom Risotto immediately while hot. Spoon it into shallow bowls and top with extra Parmesan, fresh parsley, and a drizzle of olive oil or a squeeze of lemon for brightness. Pair it with a crisp green salad or roasted asparagus for a balanced meal. A glass of Pinot Grigio or Chardonnay complements the creamy, savory notes beautifully.

Recipe Tips

• Use Arborio or Carnaroli rice: These varieties are high in starch and create the perfect creamy texture.
• Keep the broth warm: Cold broth can shock the rice and interrupt the cooking process.
• Don’t rush the stirring: The key to creamy risotto is patience and gradual stirring.
• Add butter and cheese at the end: This ensures a silky finish and rich flavor.
• Avoid overcooking: The rice should be tender with a slight bite (al dente).

Variations

• Creamy Spinach Risotto: Add a handful of baby spinach in the final 2 minutes for a fresh, green touch.
• Truffle Mushroom Risotto: Add a drizzle of truffle oil or truffle salt for luxury.
• Lemon-Parmesan Risotto: Stir in lemon zest and juice for a lighter, citrusy version.
• Vegetarian Option: Skip the chicken and use vegetable broth instead.
• Herb-Infused Risotto: Add thyme or rosemary with the mushrooms for extra aroma.
• Cheesy Upgrade: Mix in a bit of mascarpone or cream cheese for extra creaminess.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat on the stovetop over low heat with a splash of broth or water to restore creaminess.
• Freezing: Risotto doesn’t freeze well due to its delicate texture, but you can freeze it for up to 1 month if needed. Thaw in the refrigerator and reheat gently.

Special Equipment Needed

• Heavy-bottomed skillet or Dutch oven
• Wooden spoon or spatula (for stirring)
• Saucepan (to keep broth warm)
• Ladle
• Cheese grater

FAQs

Q1: Can I use leftover cooked chicken?
Yes! Add it during the final 5 minutes of cooking to warm through without drying out.

Q2: Can I make risotto in advance?
It’s best fresh, but you can partially cook it (about ¾ done), cool it, then finish cooking later with warm broth.

Q3: Can I skip the wine?
Absolutely. Just add extra broth and a squeeze of lemon juice for brightness.

Q4: Why is my risotto sticky instead of creamy?
It may have overcooked or lacked enough liquid. Add warm broth and stir to loosen it.

Q5: What’s the best mushroom to use?
Cremini, baby bella, or porcini mushrooms provide the most flavor, but button mushrooms work well too.

Conclusion

Chicken and Mushroom Risotto with Parmesan is the perfect balance of comfort and sophistication — a dish that proves that the simplest ingredients can create something extraordinary. The creamy rice, juicy chicken, and earthy mushrooms meld beautifully with the nutty Parmesan, making each bite luxurious yet homey. It’s the ultimate cozy dinner that nourishes both body and soul. Once you master this classic Italian technique, you’ll find yourself returning to it again and again — because few meals feel as satisfying, warming, and utterly delicious as a bowl of perfectly cooked risotto.