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5 from 12 votes

Mushroom Chicken Risotto

Prep time
10 mins
Cook time
1 hours 15 mins
Total time
1 hours 25 mins


  • 6 cups broth (I used chicken broth, low sodium)
  • 3 tbsp + 1 tbsp olive oil
  • ½ lb mushrooms, thinly sliced
  • ⅔ lb boneless skinless chicken breast, cut into ½ inch pieces
  • 1 cup chopped onion
  • 1.5 cups rice (I used long grain brown rice but you can use any rice - arborio rice is popular for risotto)
  • chives, finely chopped
  • ½ to 1 cup Parmesan cheese, grated
  • salt & pepper to taste


  1. Over low heat, warm the broth in a saucepan.
  2. Over medium heat, warm 3 tbsp olive oil in a large cast iron skillet or another pan. Add mushrooms. Cook and stir for about 3 minutes or until soft. Add the chicken, and cook for 3-4 minutes or until the chicken is just done. Remove the mushrooms & chicken to a bowl, and set aside.
  3. Over low-medium heat, add 1 tbsp olive oil to large cast iron skillet / pan. Add chopped onion, and cook + stir occasionally until the onion is translucent. This should take about 4-5 minutes. Add rice. Cook and stir for 2 minutes. 
  4. Add ½ cup of warm broth to the rice, and stir until the broth is absorbed. Keep adding broth, ½ cup at a time, until all the liquid is absorbed and the rice is tender. Stir constantly. This can take up to an hour. 
  5. Remove cast iron skillet from heat. Add chicken & mushrooms. Add chives and Parmesan cheese. Add salt & pepper to taste. Stir together. Serve, and enjoy warm. Store any leftovers in an airtight container in the fridge for up to a few days.
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