Hairy Bikers Chicken And Mushroom Risotto

There’s something about making risotto that feels… meditative. Like, you can’t rush it — you’ve just got to stir and stay with it. A proper “be here now” sort of dinner. I made this chicken and mushroom risotto one grey Sunday when I should’ve been cleaning the bathroom, but cooking won out (as it always does), and I regret absolutely nothing.

It starts off humble — a bit of onion, butter, stock — but by the time you’re grating in Parmesan and the rice’s gone all creamy and lush, it feels like a dish you’d pay £18 for at a posh place where everyone talks in hushed tones. But you made it. In your own kitchen. With socks on and music playing.

This Hairy Bikers version is proper comforting. It’s got that deep, savoury mushroom hit, juicy little bits of chicken thigh (don’t even think about using breast), and enough cheese to make you sigh after the first bite. It’s not fancy. But it is special.

Why You’ll Love It

• Warm and comforting without being heavy — it hugs your insides, basically.
• Ideal for leftovers — just reheat with a splash of stock and boom, still creamy.
• Impresses without trying too hard — this is date-night-in material.
• Hands-on but in a good way — stirring is the whole point.
• Customisable — don’t like mushrooms? Swap ’em. Want peas? Go wild.
• Rich but balanced — cheesy and buttery, but still feels like real food.

Ingredients

• 2.5L chicken stock (just keep it hot on the hob)
• 40g salted butter
• 125ml olive oil (you’ll use this in bits)
• 2 brown onions, finely chopped
• 880g Arborio rice
• 1½ tbsp fresh thyme leaves
• 125ml dry white wine (or don’t, I’ll tell you what to do instead)
• 6 chicken thigh fillets (around 500g), chopped into small chunks
• 200g button mushrooms, finely chopped
• 4 garlic cloves, crushed
• 120g Parmesan, grated
• Salt flakes, to taste

How to Make It

Warm your stock (and your soul):

Get your stock simmering in a pot on low. Don’t boil it, don’t ignore it — just let it hang out hot and ready.

Start the flavour base:

In a big pan, melt the butter with a splash of oil. Toss in your onions and let them go soft and glassy — about 5 mins. No browning. Just gentle warmth.

Toast the rice a bit:

Add the Arborio rice and thyme to the onions. Stir it about until it starts to look slightly translucent. This step makes a difference — don’t skip it.

Wine time (or cheat it):

Pour in the white wine and stir till it’s soaked up. If you’re skipping wine, a splash of lemon juice or a glug of vinegar + water works in a pinch. It’s more about balance than booze.

Stir. Then stir again:

Now comes the risotto dance. Add one ladle of hot stock at a time, stirring constantly. Wait till it’s absorbed before the next. Keep going for about 25–30 mins. Your arm might get tired. Switch arms. Breathe. Embrace the process.

Cook the good stuff:

Meanwhile, heat the rest of your oil in a frying pan. Toss in the chicken and give it a few minutes till it starts browning. Then add the mushrooms and garlic — cook another 2–3 mins. Everything should be golden and smell like a proper dinner.

Mix it all together:

When the rice is creamy (but still with a bit of bite), stir in the chicken and mushroom mix. Add Parmesan and taste for salt. It should be rich, silky, savoury, and just… yes.

Common Mistakes and How to Dodge Them

My rice is mushy.
You overcooked it, mate. Next time, stop while it’s still got a slight bite. Risotto keeps cooking after you take it off the heat.

Why’s it dry?
Could be too little liquid, or not enough stirring. Also — serve immediately. Risotto waits for no one.

Chicken’s dry.
Thighs are best for this — they’re forgiving and stay juicy. Don’t overcook them in the pan, just a quick sear.

Didn’t have wine — ruined it?
Not at all. Add a squeeze of lemon or white vinegar. It just needs something acidic to balance the richness.

Storage and Reheating

• Fridge: Keep it in an airtight container for 3 days max.
• Freezer: You can freeze it, but it’ll lose that dreamy texture. Better fresh.
• Microwave: Add a splash of water or stock and heat gently, stir halfway through.
• Stovetop: Best option. Reheat slowly with a bit of extra stock till creamy again.

Frequently Asked Questions

Can I use another rice?
Short answer: no. Arborio’s high starch is what makes risotto creamy. Long grain won’t cut it.

Do I really need to stir constantly?
Kinda, yeah. That’s how the rice releases its starch. Put on a playlist or talk to your cat while you do it.

Can I add other veg?
Sure! Peas, spinach, courgettes — whatever’s in the fridge.

What if I hate mushrooms?
Leave ’em out. Add more chicken, or even swap in roasted peppers or leeks.

Nutrition Facts (Per Serving):

• Calories: 658 kcal
• Fat: 24.8g
• Carbs: 59.7g
• Protein: 41.9g
• Sodium: 1274mg
• Sugar: 3.9g

More Hairy Bikers Recipe:

• Hairy Bikers Yorkshire Puddings
• Hairy Bikers Gammon Orange Juice
• Hairy Bikers Jerk Chicken With Allspice Berries