Chicken Risotto

The wonderful thing about risotto is that it’s easy to incorporate other ingredients to create layers of flavors. Our creamy chicken risotto recipe blends the flavors of mushrooms, chicken and a little Parmesan cheese for added richness. Starting with a rotisserie chicken is a real time-saver in this dish, since the chicken is already cooked. Enjoy!

Ingredients for Chicken Risotto

• Chicken broth: Chicken broth gives the risotto a delicious flavor, and it adds umami.
• Unsalted butter and olive oil: These two keep the mushrooms and onions from sticking to the pan while you saute them, and they add a little flavor as well.
• Baby portobello mushrooms: Slice the mushrooms ahead of time to create bite-sized pieces perfect for this chicken and risotto.
• Onion: Onion adds a bit of crunch and some flavor to the risotto. It’s okay to omit the onion if you don’t care for it.
• Uncooked arborio rice: This rice variety is high in a type of starch that gives the creamy texture to risotto dishes.
• Dry white wine or chicken broth: Either option adds flavor to the rice.
• Lemon juice: The lemon juice adds a hint of lemony flavor and aroma to the risotto.
• Rotisserie chicken: You’ll want to shred the chicken into bite-sized bits when making this chicken mushroom risotto.
• Parmesan cheese: Grated Parmesan cheese adds a lovely flavor to the dish. It goes in toward the end of the cooking time, which helps the dish retain maximum cheesy aroma too.
• Parsley: Fresh minced parsley adds flecks of color and a minimal amount of flavor to the risotto dish. If you enjoy the flavor of cilantro, feel free to use cilantro in place of the parsley.

Directions

Step 1: Heat the broth

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In a large saucepan, bring the chicken broth and water to a simmer, then keep the liquid hot.

Step 2: Cook the mushrooms and onion

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In a separate large saucepan, heat 2 tablespoons of the butter plus the olive oil over medium heat. Add the mushrooms and onion, then cook and stir for six to eight minutes or until they’re tender.

Step 3: Add the rice

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Add the rice, and cook and stir for two to three minutes or until the rice is coated.

Step 4: Make the risotto

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In the rice saucepan, stir in the wine (or more chicken broth) and the lemon juice. Reduce the heat to maintain a simmer, then cook and stir until the wine mixture is absorbed. Add the hot broth mixture, 1/2 cup at a time, cooking and stirring until the broth has been absorbed after each addition. Continue until the rice is tender but firm to the bite and the risotto is creamy.

Step 5: Add the chicken and cheese

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Stir in the chicken, cheese, parsley, salt, pepper and the remaining butter. The dish is ready when the chicken is thoroughly heated. Serve immediately.

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Chicken Risotto Variations

• Try a little garlic: Mince or slice several garlic cloves and add them to the dish when you saute the onion. The garlic adds aroma and umami.
• Make it with bacon: Crumble several strips of cooked bacon and add them to the pan when you add the chicken. If you cook the bacon just before starting this recipe, add some of the bacon drippings to the pan when you saute the onion for even more flavor.
• Add basil: Cut 1/4 cup or so of fresh basil leaves into thin strips and add them to the risotto when you add the chicken. The basil adds a lovely aroma and flavor.

How to Store Chicken Risotto

When the chicken and mushroom risotto cools, transfer it to an airtight container and store it in the refrigerator. Enjoy it within three to four days.

Can you freeze mushroom chicken risotto?

While you technically can freeze chicken risotto, the texture may change quite a bit because the rice absorbed a lot of liquid, and that liquid could turn into ice crystals. If you want to freeze it anyway, transfer it to a zippered storage bag, remove the excess air, seal it and place the bag in the freezer. It’ll keep for two to three months.

Chicken Risotto Tips

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Could I make this chicken and risotto recipe with leftover turkey instead?

Sure! This is an excellent way to use up holiday turkey leftovers. Cut the cooked turkey into bite-sized shreds and follow the recipe as directed, subbing the turkey for the chicken.

How can I reduce the sodium?

Choose a low-sodium chicken broth to reduce some of the sodium in this dish. Also consider cutting down on the Parmesan cheese if you really want to cut sodium. Though Parmesan isn’t incredibly salty, 3 tablespoons of the cheese contain 227 mg of sodium, or close to 10% of the recommended 2,300-mg maximum daily intake suggested by the U.S. Food and Drug Administration.

Could I use a different mushroom?

Sure! White button mushrooms, oyster mushrooms, shiitake and cremini are all good varieties of mushroom to use in this recipe.