Chicken and Mushroom Risotto
My chicken and mushroom risotto recipe is one of those dishes that earns its place in any home kitchen. It’s simple in theory - rice, stock, wine, and a few everyday ingredients - yet it delivers a depth and comfort that feels far greater than the sum of its parts. This version leans into classic flavors: tender chicken, earthy mushrooms, a splash of white wine or vermouth, and the quiet luxury of reduced cream or evaporated milk.
The appeal of risotto is the one-pan rhythm of it. Nothing rushed, nothing complicated. Just a pot on the stove, a wooden spoon, and the slow transformation of rice into something silky and cohesive. This recipe is one that can be partially made ahead in the morning by cooking the onion, garlic, chicken and mushrooms ready for the rice, stock and reduced cream or evaporated milk to be added when you get home from work.
Mushrooms bring their own savoury richness, especially when cooked in butter until they release their moisture and delicious mushroomy flavour. Chicken adds substance, turning the dish from a side into a full meal, while the wine lifts everything with a gentle acidity and flavour that keeps the richness in balance.
Reduced cream or evaporated milk (your choice) isn't heavy like a fresh cream or mascarpone but is just enough to give the risotto a creamy glossy finish and soft, rounded texture. It blends into the starch of the rice and gives the whole dish a quiet elegance. It’s the kind of addition that feels indulgent without being fussy.
What I love most about this risotto is how adaptable it is. It suits weeknights when you want something steady and satisfying, but it also works for weekends when you have a little more time to linger at the stove or even as a main for a dinner party. It’s a dish that invites you to slow down, taste as you go, and enjoy the process as much as the result.
Ingredients:
500 g chicken (skinned boneless breast or thighs), cut into bite-sized chunks
1 medium onion, peeled and diced finely
2 cloves garlic, peeled and crushed
50gm butter
1 230ml can reduced cream (or 340ml can evaporated milk if that's what you have)
1 cup Arborio or sushi rice (any short grain rice will work, use what you have)
1 litre chicken stock
1/2 cup dry white wine (can use vermouth or a mix of both)
Few sprigs of fresh marjoram or sage (leaves stripped from stalk), plus extra to garnish. Use 1/2 tsp dried if you don't have fresh.
Watch my YouTube tutorial short here:
Method:
Melt half the butter over medium‑low heat and gently sauté the onion and garlic until softened.
Add the chopped chicken along with the remaining butter and cook for a few minutes, keeping the heat low so the chicken stays tender.
Add the mushrooms, stock, reduced cream, wine, herbs, and rice. Stir to combine, then keep the heat low.
Let the risotto simmer gently for about 30 minutes, stirring regularly so the rice doesn’t catch on the bottom of the pan.
The risotto is ready when the grains are soft with a slight bite and the mixture is creamy rather than mushy.
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