Jamie Oliver​ Chicken And Mushroom Risotto

There’s a particular kind of comfort that comes from risotto. Not the kind you get from a takeaway or a microwave dinner, but the kind that feels like a slow exhale. This one’s a bit of a cheat in the best way — no endless stirring at the stove, no splashes of stock every 30 seconds. Just pop it in the oven and let it bubble away while you pretend you’re the sort of person who always has dinner sorted by 7.

I first made this chicken and mushroom risotto on a moody Thursday — cold, damp, you know the type — and it made everything feel a little more hopeful. It’s got those earthy porcini mushrooms (smells like autumn woods), soft bites of chicken thigh, and that melty, savoury swirl of butter and Parmesan at the end that brings it all together like a big wooly jumper for your mouth.

It’s simple. It’s comforting. And honestly? It’s a bit of a lifesaver.

Why You’ll Love It

• No constant stirring — it’s a hands-off oven risotto!
• Proper earthy flavour from the soaked porcini mushrooms.
• Chicken thighs stay juicy and soak up all that buttery richness.
• Feeds a crowd or keeps beautifully for next-day lunches.
• Ridiculously satisfying without being too fussy.
• Perfect for gloomy days or when you just need a bowl of something warm.

Ingredients

• 25g dried porcini mushrooms
• 4 x 125g boneless chicken thigh fillets
• 1 garlic clove
• 400g Arborio risotto rice
• 1 litre chicken stock (organic if possible)
• 4 sprigs fresh thyme
• 50g unsalted butter
• 80g Parmesan cheese, finely grated

How to Make It

Soak your mushrooms:

Pop the dried porcini in a bowl and cover with about 180ml boiling water. Let them sit for 5 minutes — they’ll soften and give off the most incredible aroma. Drain them (but keep the soaking liquid!) and chop roughly.

Assemble the base:

In a large casserole dish, add the chopped mushrooms and the soaking liquid. Trim and chop your chicken thighs into bite-sized pieces, crush the garlic, and toss both in with the mushrooms.

Add the good stuff:

Pour in the Arborio rice and the chicken stock. Pick most of the thyme leaves off the sprigs (save a few for garnish) and chuck them in. Stir it all gently to combine — it won’t look like much now, but trust the process.

Cover and cook low and slow:

Cover the dish tightly with foil and pop it into a preheated oven at 200°C (400°F). Bake for 35–40 minutes. You can ignore it completely during this time — go read, clean, nap, or just stare at your dog.

Finish with flair:

Once the rice is tender and it’s all thickened slightly, pull the dish from the oven. Drop in the butter and Parmesan and stir for a solid 3–4 minutes. It should go creamy, glossy, and rich — like you’ve been stirring it lovingly the whole time (spoiler: you haven’t).

Serve it up:

Season with salt and black pepper to taste. Spoon into bowls, top with extra Parmesan and those reserved thyme leaves. Maybe a drizzle of olive oil or squeeze of lemon if you fancy.

Common Mistakes and How to Dodge Them

Why’s my rice still hard?
Could be your oven’s running a bit cool — give it another 5–10 minutes covered. Make sure the foil is snug so no steam escapes.

Risotto too dry?
Stir in a splash of hot water or stock at the end. The rice should be creamy and loose, not stiff like cement.

Chicken’s dry — how?
You might have used breast instead of thigh. Thighs hold up much better in the oven and stay juicy.

Too bland?
Don’t skip the final seasoning. Parmesan adds saltiness, but a proper pinch of sea salt at the end really wakes things up.

Storage and Reheating

Fridge:
Keep leftovers in a sealed container for up to 3 days. The flavours deepen a bit overnight — it’s dreamy.

Freezer:
Yes, you can freeze it — though the texture may get a little soft on thawing. Still tasty.

Reheating:
Add a splash of stock, milk, or even water to loosen it up. Warm gently on the stove or in the microwave. Stir halfway through to avoid hot spots.

Frequently Asked Questions

Can I use fresh mushrooms instead of dried?
You can, but dried porcini give a deeper, more intense flavour. If you do use fresh, sauté them first and skip the soaking step.

What’s the best rice for risotto?
Arborio is the classic — creamy and starchy. Don’t sub in long grain or basmati. Just… don’t.

Can I make this vegetarian?
Absolutely. Swap chicken for roasted butternut squash or pan-fried mushrooms, and use veggie stock.

Do I really need Parmesan?
Technically no, but yes. It’s the salty, umami backbone of the dish. Use a similar hard cheese if you must.

Nutrition Facts (Per Serving):

• Calories: ~510
• Fat: 22g
• Carbs: 53g
• Protein: 30g
• Sodium: Moderate
• Sugar: Low

Try More Jamie Oliver Recipes:

• Jamie Oliver Butter Chicken​
• Jamie Oliver​ Whole Chicken Casserole
• Jamie Oliver Stuffed Chicken Breast​