Risotto is a go-to meal for us. So, put aside your fears and make risotto.
Despite the nasty rumors that you have to slave over the stove, stirring, and stirring, and stirring to get the perfect risotto... What you need is good ingredients and very hot broth.
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- 4 Cups chicken stock or vegetable stock
- 2 Tablespoons olive oil, plus more for serving
- 1 small yellow onion, minced
- 1 bulb green garlic or 2-3 cloves garlic, minced
- 1/4 Pound oyster mushrooms
- 1 1/2 Cup risotto rice
- 1 Cup green peas
- 1 Cup poached, shredded chicken
- Kosher salt and black pepper, to taste
Calories Per Serving736
Folate equivalent (total)79µg20%
Chicken, Asparagus and Mushroom Risotto
The secret to a great risotto lies in adding the liquid in stages, and stirring well until all of the liquid has been absorbed. Continue stirring until the risotto is nice and creamy.
4 boneless and skinless chicken breasts, cut into 1-inch cubes
1 yellow onion
1/2 pound crimini mushrooms
4 teaspoons olive oil
1 clove garlic, minced
1 cup Arborio rice
3 cups chicken broth2 cup Parmesan cheese
1 cup fresh asparagus, cut into 1 inch pieces
1 tablespoon chives, chopped
Season chicken pieces with salt and pepper. Dice the onion and thinly slice the mushrooms.
Heat oil in sauté pan over high heat. Add chicken and cook on all sides until golden brown. (Be careful not to burn juices.) Transfer cooked chicken to warm plate. Add onion to pan, and cook until translucent, about 4 minutes. (Add additional oil if needed for the cooking of the onions.)
Add mushrooms, and cook until softened, about 2 minutes. Reduce heat, and stir in rice. Add 1/3 of the broth and cook, stirring constantly, until all of the liquid has been absorbed.
Add another 1/3 of the broth and cook, stirring constantly, until all of the liquid has been absorbed.
Add remaining broth, asparagus and browned chicken cook, stirring constantly, until the liquid has been absorbed, about another 5 minutes more. The risotto should have a creamy texture after about 25 minutes total cooking time. (Adjust the risotto with additional liquid if it appears dry. Check chicken pieces for correct doneness.)
Add cheese and stir until well-blended. Transfer to a serving dish and top with chives.
- 2 tablespoons butter
- ½ pound mushrooms, cut into thin slices
- ⅔ pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
- 1 teaspoon salt
- ¼ teaspoon fresh-ground black pepper
- 5 ½ cups canned low-sodium chicken broth or homemade stock, more if needed
- 1 tablespoon cooking oil
- ½ cup chopped onion
- 1 ½ cups arborio rice
- ½ cup dry white wine
- ½ cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.
Wine Recommendation: The mushrooms and Parmesan in this dish will go beautifully with one of the lighter red Burgundies, which have fruitiness, earthiness, and firm acidity.
Additional Info for Risotto with Chicken, Mushrooms, & Spinach
I cook every day for my family and in my restaurant, but I also have this problem: I don’t know what to cook… This happens because I know so many recipes and I don’t know what to choose. Well, yesterday I remembered this great recipe for Risotto with chicken meat, spinach, and mushrooms, an incontestable delicacy!
Content on this page…
About the Risotto with Chicken meat, Mushrooms, and Spinach Recipe
I thought to show you one of the best risotto recipes, one I have prepared also in my restaurant and, of course, at home. Not any risotto is a delicacy, that’s because the ingredients and the preparing methods vary from one cook to another. There is no such thing as bad risotto, only bad recipes. Therefore, I want to share with you my recipe for risotto, the recipe with which I won many competitions for this dish. Besides chicken meat, mushrooms and spinach, I also use white wine (dry), vegetable stock, pine nuts (the best option), long grain rice and other secondary ingredients. The taste is divine due to mixed flavors and of course, due to pine nuts. If you want to delight your family with a great dish, show them your cooking skills following this recipe.
What goes well with Risotto with Chicken meat and Pine Nuts?
Besides the fact you can eat it simply, you can add color to your table with prepared salad. To complete the risotto with chicken meat, serve with seasonal vegetables or your favorite salad. I also recommend choosing at least 3-4 different sorts of vegetables and use different colored varieties. You can search my salad section for inspiration and choose from there what kind of salad is best for you .
Tips for selecting in-season vegetables
Depending on the season you decide to make the risotto with chicken meat, you can choose the best vegetables. As a secret of mine, I prepare this risotto at home only when I find the right ingredients for my Greek Salad recipe . Search the vegetables from local farmers to reduce your shopping budget and support them. But let’s see what are the best in-season veggies (generally):
- Spring: Asian vegetables, Asparagus, Beetroot, Broad beans, Coriander, Kale, Lemongrass, Peas, Rhubarb, Rosemary, Salad greens, Thyme, Tomatoes, Zucchini.
- Summer: Basil, Carrots, Cucumbers, Mint, Mushrooms, Sweet corn, Tumeric, Radish.
- Autumn: Baby Cos, Capsicums, Chard, Chestnuts, Eggplants, Galangal root, Garlic, Ginger, Potatoes, Pumpkin, Salad greens, Silverbeet, Squash, Sweet potato, Walnuts.
- Winter: Artichoke, Beans, Broccoli, Broccolini Brussels sprouts, Cabbage, Cauliflower, Fennel, Heirloom tomatoes, Leeks, Lemons, Limes, Macadamias, Onions, Parsley, Bay leaf, Parsnips, Turnips, Zucchini.
Well, you might find everything in the supermarket but is healthier to buy seasonal veggies directly from farmers (mile 0).
Can I make this recipe for Risotto with poultry a Gluten-free meal ?
Of course, you can. Many foods are naturally gluten-free and include fresh fruit and vegetables, eggs, nuts and legumes, milk, rice, and corn. if you are in search of a gluten-free recipe for your diet, change the vegetable stock into one with gluten-free stock. The rest of the ingredients are ok, but double-check on the label or ask the local farmers (in case you’ll buy veggies from them). Therefore, this recipe for risotto can be easily added to a gluten-free diet.
Risotto’s Health Benefits
What can go wrong with so many healthy ingredients, most of them being veggies… For my recipe, no matter where it is prepared (restaurant or home kitchen) there are many nutritive benefits. Beginning with the chicken breasts who are known also for weight-loss, the freshness of spinach and mushrooms along with their vitamins and minerals (don’t forget about how many antioxidants have), the rice who also adds a bonus to your weight-loss diet, and the other herbs and nuts who bring the best nutrients to our body. Simply put, the chicken risotto is great, healthy and can be added to weight-loss diets!
20 Rich (and Really Easy) Risotto Recipes
Red wine and a mix of wild mushrooms add a sophisticated rich flavor to this risotto recipe.
Rich, red-wine-infused risotto is served as a first course or side dish all over Northern Italy. The type of wine used varies according to region. In Piedmont, a local Barbera or Barbaresco is the wine of choice. Any dry red wine that's good enough to drink can be used in its place.
Shrimp and Bay-Scallop Risotto with Mushrooms
Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them.
Creamy Seafood Risotto
Shrimp, crab, and creamy mascarpone cheese add big flavor to the classic risotto recipe.
Clam Risotto with Bacon and Chives
Bacon adds the perfect saltiness to this seafood risotto. If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of the bottled clam juice just be sure to strain it first through a paper towel to remove any grit.
Asparagus Risotto with Crab and Orange Gremolada
Crabmeat and asparagus is a match made in heaven. This recipe is also fantastic, however, without any crab at all. Leave it out and serve the risotto as a side dish or as a first course at a springtime dinner party.
Sun-Dried-Tomato and Pesto Risotto
Even if the sun-dried tomatoes are dry-packed, there's no need to soak them before adding them to the risotto the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish.
Microwave Tomato Risotto
Here, we add fresh basil and ripe tomatoes to this microwavable version of risotto.
Instant brown rice and creamy Neufchâtel cheese make a nutty, rich, stand-in version of risotto that's sure to be a family favorite. Great as a vegetarian main dish or as a side dish.
Risotto with Radicchio and Smoked Mozzarella
The bitterness of radicchio is mellowed by the creamy arborio and smoky cheese in this satisfying dish.
Dried-Porcini-Mushroom Risotto with Goat Cheese
Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
Risotto with Edamame, Arugula, and Porcini
Not up for 20 minutes of leaning over the stove? You can still enjoy this main-course risotto, studded with tasty green soybeans, because the microwave eliminates much of the constant stirring required for preparing a stove-top risotto.
Pear Risotto with Prosciutto and Fried Sage Leaves
Heady with ripe pear and laced with the delicate saltiness of prosciutto, this creamy risotto goes well with any roast meat or poultry. Any Parmesan cheese can be used, but we recommend Parmigiano-Reggiano because its superior flavor really adds to this dish.
Fennel and Sausage Risotto
This variation on a classic risotto recipe features fennel and sweet Italian sausage.
Barley Risotto with Fennel
This convenient alternative to traditional stove-top risotto uses healthy, fiber-rich whole grains &mdash either barley or brown rice &mdash seasoned with Parmesan cheese, lemon zest, and oil-cured olives. The gentle, uniform heat of a slow cooker allows you to cook a creamy risotto without the usual frequent stirring.
Wild Mushroom and Barley Risotto
In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any combination of mushrooms will work if you use shiitakes, remove the stems from the caps before using.
Winter Squash Risotto
Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.
This much simpler strategy for risotto puts the microwave to work, shaving a whopping 45 minutes off your active time and reducing the constant stirring to just a few little strokes.
Baked Risotto Primavera
This updated spring classic calls for nutty-tasting short-grain brown rice instead of the traditional white arborio. Because the cooking time is longer with whole-grain rice, this risotto is cooked in the oven rather than on the stove top, eliminating the need for almost constant stirring.
- 3/4 pound skinless, boneless chicken breast halves, cut into cubes
- 1 small onion, finely chopped (about 1/4 cup)
- 1 small carrot, peeled and chopped (about 1/4 cup)
- 1 cup uncooked long grain white rice
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
- 1 3/4 cups Swanson® Chicken Broth
- 1/2 cup frozen peas
Season the chicken as desired. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned.
Stir the soup and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste.
If using steak strips, separate into a single layer and pat dry. Follow same instructions as chicken in Step 1, stirring occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Rest, 3 minutes.
If using shrimp, follow same instructions as chicken in Step 1, cooking until shrimp are opaque and reach minimum internal temperature, 2-3 minutes per side.
Cook the Chicken
Pat diced chicken dry. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir often until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. While chicken cooks, toast panko.
Toast Panko and Prepare Ingredients
Place a small non-stick pan over medium-high heat and add 1 tsp. olive oil. Add panko to hot pan and immediately turn off burner. Stir constantly until lightly golden brown, 3-5 minutes. Remove from burner. Thinly slice chives. Carefully massage farro in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging.
Make the Risotto
Add mushrooms, ¾ tsp. salt, and a pinch of pepper to pan with chicken. Stir often until mushrooms soften and begin to brown, 3-4 minutes. Add ¼ cup water and bring to a simmer. Once simmering, stir in farro and chicken demi-glace until combined, 1-2 minutes. Remove from burner and stir in sour cream until combined and creamy.
Finish the Dish
Plate dish as pictured on front of card, topping risotto with panko and chives. Bon appétit!
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1. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 tsp of the salt, and the pepper. Cook until the chicken is done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
2. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
3. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time, and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more both or some water.
4. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.
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How to Make Risotto
Finally, it’s time to make the risotto. You do have to have some patience and expect to be stirring a lot! But, it will be worth it! Before you get started with the risotto, pour the chicken stock in a saucepan and heat it up, keeping it hot until you add it to the skillet.
- To get started, melt the butter over medium heat in the skillet you have been using throughout this recipe.
- Add the rice and salt, making sure to coat the rice with the melted butter. Cook for about a minute.
- Pour in the white wine and reduce the heat to a simmer. Cook until most of the liquid has been absorbed into the rice.
- Add the hot chicken stock 1/2 cup at a time, constantly stirring. (Yes, you may have to focus at this point with the simultaneous pouring and stirring.) Stir until all the stock has been absorbed and the risotto is tender and firm.
- Pour in the heavy cream.
- Add the sauteed mushrooms and parmesan cheese, stirring until well combined.
- Top with the chicken, fresh parsley, and more parmesan cheese.
- Enjoy with a side of Garlic Roasted Asparagus or Roasted Parmesan Green Beans .
Store the leftover risotto in a sealed container, in the refrigerator, for up to three days. Before reheating it in the microwave, add a little chicken stock to it. It does not freeze well, so I would not recommend that.