Creamy Chicken and Mushroom Risotto

This Creamy Chicken and Mushroom Risotto recipe is a testament to the timeless beauty of Italian cooking, where simple ingredients are transformed into something truly magnificent. The earthy mushrooms, tender chicken, and rich Parmesan meld together in a creamy, luxurious risotto that’s both comforting and elegant.

Whether it’s a quiet dinner at home or a festive gathering with friends, this dish promises not only to satisfy hunger but also to create a moment of culinary joy. Its versatility makes it perfect for any season, and its flavors are a delightful journey for the taste buds, offering a piece of Italian tradition in every bite.

Full Recipe:


  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 250g raw mushrooms, sliced
  • 500g chicken fillet, cubed
  • 250g risotto rice (e.g., Arborio or Carnaroli)
  • 200ml cream (20% fat)
  • 400ml water
  • 100g hard Parmesan cheese, grated
  • Olive oil
  • Salt, ground black pepper, and dried oregano to taste



  1. Prepare the Ingredients: Heat some olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent. Add the sliced mushrooms and cook until they release their moisture and start to brown.
  2. Cook the Chicken: Add the cubed chicken fillet to the pan, seasoning with salt, pepper, and dried oregano. Cook until the chicken is browned and cooked through.
  3. Add the Rice: Stir in the risotto rice, ensuring it is well-coated in the oil and juices. Cook for a few minutes until the rice becomes slightly translucent.
  4. Add Liquids: Gradually add the water, stirring constantly, and allow the rice to absorb the liquid before adding more. Once the water is absorbed, stir in the cream and continue to cook, stirring, until the rice is cooked to a creamy consistency.
  5. Finish with Cheese: Remove the pan from the heat and stir in the grated Parmesan cheese until it is well incorporated and the risotto has a creamy texture.
  6. Serve: Taste and adjust the seasoning if necessary. Serve the risotto hot, garnished with a little extra Parmesan cheese and a sprinkle of oregano if desired.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 500 kcal | Servings: 4 servings

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