Now that the winter months are here, it’s time to welcome comfort foods that will leave us feeling warm and satisfied. This rich and creamy risotto is sure to be a tummy pleaser. It’s loaded with chicken and sautéed mushrooms along with fragrant garlic and shallots. To top off all the creamy goodness, there’s a helpful serving of grated Parmesan in the mix. The best part about this dish is that it reheats really well. My husband usually doesn’t take second day food to work, but he always brings this risotto to work the next day. If you set out to make this recipe, try using my homemade chicken broth recipe instead of store bought broth. You won’t regret it one bit! 🙂

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Ingredients:

6 chicken tenders
5 tbsp Olive oil, divided
20 mushrooms baby bella or crimini, sliced
3 garlic cloves, minced
1 shallot, finally chopped
1-2 tsp salt
1/4 tsp pepper
3 cups Arborio rice
3/4 cup dry sherry
8 cups low sodium chicken broth or (homemade chicken broth)
1/2 cup heavy cream
1 cup grated Parmesan cheese

Instructions:

1. Season both sides of the chicken tenders with salt and pepper.

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2. Fill a pan with 3 tbsp of olive oil and bring to medium high heat. Cook both sides the chicken just until fully cooked. Remove the chicken and let it cool. Once it’s cooled, cut it into cubes.

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3. In the same pan, add the sliced mushrooms and stir until thoroughly cooked.

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4. In a heavy bottomed pot, add 2 tbsp of olive oil, minced garlic, and chopped shallots. Stir over medium heat until the shallots are translucent and cooked.

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5. Add in the Arborio rice and stir for about 3 minutes over medium high heat. Then add the dry sherry.

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6. Add the chicken broth, about 2 cups at a time letting the rice absorb the chicken broth each time.

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7. Once the rice is fully cooked, add the cubed chicken and sautéed mushrooms. Then add 1-2 tsp of salt and 1/4 tsp black pepper. Start off with 1 tsp of salt, and keep adding according to your liking.

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8. Cook the rice for another 2 minutes, then stir in the heavy cream and Parmesan cheese.

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Chicken and Mushroom Risotto
 
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Serves: 8
Ingredients
  • 6 chicken tenders
  • 5 tbsp Olive oil, divided
  • 20 mushrooms baby bella or crimini, sliced
  • 3 garlic cloves, minced
  • 1 shallot, finally chopped
  • 1-2 tsp salt
  • ¼ tsp pepper
  • 3 cups Arborio rice
  • ¾ cup dry sherry
  • 8 cups low sodium chicken broth or (homemade chicken broth)
  • ½ cup heavy cream
  • 1 cup grated Parmesan cheese
Instructions
  1. Season both sides of the chicken tenders with salt and pepper.
  2. Fill a pan with 3 tbsp of olive oil and bring to medium high heat. Cook both sides the chicken just until fully cooked. Remove the chicken and let it cool. Once it's cooled, cut it into cubes.
  3. In the same pan, add the sliced mushrooms and stir until thoroughly cooked.
  4. In a heavy bottomed pot, add 2 tbsp of olive oil, minced garlic, and chopped shaloots. Stir over medium heat until the shallots are translucent and cooked.
  5. Add in the Arborio rice and stir for about 3 minutes over medium high heat. Then add the dry sherry.
  6. Add the chicken broth, about 2 cups at a time letting the rice absorb the chicken broth each time.
  7. Once the rice is fully cooked, add the cubed chicken and sautéed mushrooms. Then add 1-2 tsp of salt and ¼ tsp black pepper. Start off with 1 tsp of salt, and keep adding according to your liking.
  8. Cook the rice for another 2 minutes, then stir in the heavy cream and Parmesan cheese.