Chicken & Mushroom Risotto

Name: Chicken & Mushroom Risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tsp - 1 tbsp olive oil; 2.5 oz / 75 g bacon ((preferably streaky / fatty) (optional)); 12 oz / 350 g chicken thigh fillets (, cut into bite size pieces); 13 oz / 400 g mushrooms (, sliced (I use Swiss brown)); 2 tbsp / 30 g unsalted butter; 2 garlic cloves (, minced); 1 onion (, finely diced (brown, white, yellow)); 1/2 cup / 125 ml white wine ((optional - sub with water or chicken broth)); 1 1/4 cups / 250 g arborio risotto rice (, uncooked (Note 1)); 4 cups / 1 litre chicken broth/stock; 1/2 cup / 35 g freshly grated parmesan cheese; 1 - 3 tbsp / 15 - 50 g unsalted butter; Freshly chopped parsley

Instructions

Prep:10minCook:40min

The new way to make risotto that comes out just as creamy as the traditional method: no heating up the broth, no need to add it gradually and no need to stir constantly! The bacon garnish is optional but honestly, it is so worth the effort. Also, I use the bacon fat in the pot to cook the chicken and mushrooms. Why waste the free flavour? :)

Updated at: Wed, 19 Nov 2025 07:38:05 GMT