This delicious Hairy Bikers Chicken and Mushroom Risotto is a quick and creamy dish perfect for a cosy dinner. Packed with tender chicken, earthy mushrooms, and Parmesan, it’s simple to make with everyday ingredients. This hearty, comforting meal is sure to please the whole family!
Ingredients Needed
- 2 tbsp olive oil
- 350–400g skinless chicken breast fillets, cut into 2cm (¾in) chunks
- 50g butter
- 1 brown onion, finely chopped
- 250g chestnut mushrooms, quartered
- 2 garlic cloves, crushed1 bay leaf
- 250g risotto rice (such as carnaroli or arborio)
- 150ml dry white wine
- 950ml hot chicken stock (fresh or made from 1½ stock cubes)
- 75g Parmesan, finely grated
- Salt and freshly ground black pepperFreshly chopped parsley, to serve (optional)
How To Make Chicken And Mushroom Risotto
- Cook the chicken: Heat the olive oil in a wide saucepan or flameproof casserole over medium-high heat. Season the chicken with salt and pepper, then add to the pan. Fry for 4–6 minutes, turning occasionally, until lightly browned and cooked through. Transfer to a plate.
- Sauté the onion and mushrooms: Return the pan to the heat, add half the butter, and then add the onion and mushrooms. Fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned. Add the garlic and bay leaf and cook for 1 minute, stirring.
- Cook the rice: Add the risotto rice and cook for 20–30 seconds, stirring constantly. Pour in the white wine and cook until it has reduced by half.
- Add the stock: Start adding the hot chicken stock one ladleful at a time, stirring constantly. Wait for each ladleful to be absorbed before adding more. Continue this process for around 15 minutes, until the rice is tender and creamy but still has a slight bite.
- Combine with chicken: Return the cooked chicken to the pan with the final ladleful or two of stock. Stir well and cook for 3 minutes, or until everything is heated through. The risotto should be slightly runny at this stage, but it will absorb more stock as it stands.
- Finish the risotto: Remove the pan from the heat, then stir in the remaining butter and Parmesan. Cover with a lid and let it sit for 5 minutes.
- Serve: Stir the risotto again, then scatter with freshly chopped parsley (if using) and serve immediately.
Recipe Tips
- Stir constantly: Stir the risotto regularly to help it become creamy and prevent the rice from sticking to the pan.
- Add stock gradually: Add the hot stock one ladle at a time. Wait for the liquid to be absorbed before adding more for the perfect texture.
- Don’t overcook the rice: Cook the rice until it’s tender but still has a slight bite. This ensures a creamy yet firm risotto.
- Use hot stock: Always use hot chicken stock to keep the temperature consistent, helping the rice cook evenly.
- Finish with butter and Parmesan: Stir in the butter and Parmesan at the end for a rich and creamy finish.
How To Store & Reheat Leftovers
- Refrigerate: Put leftover chicken and mushroom risotto in an airtight container and store it in the fridge for up to 2 days.
- Freeze: Store leftover chicken and mushroom risotto in a container or freezer bag for up to 3 months. To reheat, thaw in the fridge overnight and heat with a little water or stock to loosen it.
- Reheating: Reheat leftover chicken and mushroom risotto on the stove over low heat for about 5-7 minutes, adding a splash of water or stock to loosen the texture and make it creamy again.
More Recipes:
Hairy Bikers Chicken And Mushroom Risotto
Description
This delicious Hairy Bikers Chicken and Mushroom Risotto is a quick and creamy dish perfect for a cosy dinner. Packed with tender chicken, earthy mushrooms, and Parmesan, it’s simple to make with everyday ingredients. This hearty, comforting meal is sure to please the whole family!
Ingredients
Instructions
- Cook the chicken: Heat the olive oil in a wide saucepan or flameproof casserole over medium-high heat. Season the chicken with salt and pepper, then add to the pan. Fry for 4–6 minutes, turning occasionally, until lightly browned and cooked through. Transfer to a plate.
- Sauté the onion and mushrooms: Return the pan to the heat, add half the butter, and then add the onion and mushrooms. Fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned. Add the garlic and bay leaf and cook for 1 minute, stirring.
- Cook the rice: Add the risotto rice and cook for 20–30 seconds, stirring constantly. Pour in the white wine and cook until it has reduced by half.
- Add the stock: Start adding the hot chicken stock one ladleful at a time, stirring constantly. Wait for each ladleful to be absorbed before adding more. Continue this process for around 15 minutes, until the rice is tender and creamy but still has a slight bite.
- Combine with chicken: Return the cooked chicken to the pan with the final ladleful or two of stock. Stir well and cook for 3 minutes, or until everything is heated through. The risotto should be slightly runny at this stage, but it will absorb more stock as it stands.
- Finish the risotto: Remove the pan from the heat, then stir in the remaining butter and Parmesan. Cover with a lid and let it sit for 5 minutes.
- Serve: Stir the risotto again, then scatter with freshly chopped parsley (if using) and serve immediately.
Notes
- Stir constantly: Stir the risotto regularly to help it become creamy and prevent the rice from sticking to the pan.
- Add stock gradually: Add the hot stock one ladle at a time. Wait for the liquid to be absorbed before adding more for the perfect texture.
- Don’t overcook the rice: Cook the rice until it’s tender but still has a slight bite. This ensures a creamy yet firm risotto.
- Use hot stock: Always use hot chicken stock to keep the temperature consistent, helping the rice cook evenly.
- Finish with butter and Parmesan: Stir in the butter and Parmesan at the end for a rich and creamy finish.
Hairy Bikers Chicken And Mushroom Risotto