Creamy Mushroom Chicken Risotto is rich and savory, made with fresh mushrooms, chicken breast, and arborio rice cooked in chicken stock with white wine and parmesan cheese, ready in 45 minutes and gluten free!
Add the vegetable stock to a saucepan and warm over low-medium heat.
In a large skillet over medium heat, add 2 tablespoons of olive oil, mushrooms, and chicken. Cook until chicken pieces are cooked through and the mushrooms are browned, about 5 minutes. Transfer chicken and mushrooms to a separate plate and set aside.
Add the remaining tablespoon olive oil and onions and cook until onions are softened, about 5 minutes, stirring occasionally.
Add the rice and spices to the pan, stirring to lightly toast the rice, about 2-3 minutes. Add wine, stirring constantly, until wine is completely absorbed by the rice.
Use a ladle to add 1/2 cup of chicken stock at a time, stirring until completely absorbed before adding the next 1/2 cup. Add until all of the broth is gone and the risotto has a creamy consistency, about 20-25 minutes.
Remove the skillet from the heat and stir in the butter, chicken, mushrooms, parsley, and parmesan cheese. Top with extra parsley for garnish and serve.
Notes
Click on the time in the instructions to start a timer!StorageStore leftover risotto in an airtight container in the refrigerator for 2-3 days. Reheat in a saucepan on the stove with an additional 1/4 cup of chicken stock or water.I don't recommend freezing risotto, because it may end up with a grainy texture when defrosted.Cooking Tips
I use a large ladle to move the broth over, to make it easier and more safe.
Add 1/4 cup of heavy cream at the end for an extra creamy texture.
If you have garlic cloves, substitute the teaspoon garlic powder with 3-4 minced cloves.
Have some extra parmesan and parsley on the side to top the risotto with before serving.
If you want to add some spice, add a teaspoon red pepper flakes, or 1/4 teaspoon cayenne pepper.