Some say making the perfect risotto with a creamy, velvety texture isn’t an easy task. But all it takes is a little time, attention, and patience. In seven simple steps, you can easily master this creamy chicken risotto recipe.
To make a basic Italian risotto, the first step is to cook veggies, garlic, and Aborio rice (Italian short-grain rice) in butter or olive oil, then add white wine, broth, parmesan cheese, and parsley or other fresh herbs. The trick to making your risotto fluffy and creamy is to stay close by the stove and stir, stir, stir.
While risotto can be served as a main dish or a side, we made this easy chicken risotto recipe a filling entree by adding shredded chicken, brussels sprouts, mushrooms, and carrots. By using Kettle & Fire Mushroom Chicken Bone Broth (infused with portabella and lion’s mane mushrooms) instead of regular chicken broth, we like to think we’ve created a savory masterpiece.
What to Serve with Chicken Risotto?
This chicken risotto is filling enough on its own, but a side green salad with a lemon dressing definitely wouldn’t hurt. If you were to make a basic risotto without the shredded chicken, you could serve it alongside any protein. Risotto pairs especially well with grilled salmon, scallops, lobster, or a simple spring mix salad with lemon.
How Long Does Chicken Risotto Last in the Fridge or Freezer?
Risotto lasts for up to three days in the fridge, but it’s best to avoid freezing it. Cooked rice can become hard when frozen, and the risotto will lose its velvety texture.
Can You Use Jasmine or Basmati Rice to Make Risotto?
Short-grain rice like Aborio is recommended for making this easy chicken risotto recipe. This is because Aborio rice can absorb the cooking liquid and flavors perfectly, which creates the rich, velvety texture risotto is known for.
While it’s not impossible to use long-grain rice like jasmine or basmati to make a risotto dish, the liquids may not absorb as well, which would result in a different texture. You can find recipes online for long-grain rice risotto, but we recommend sticking to Aborio for this recipe.
Chicken Mushroom Risotto
Make a savory, rich, and velvety chicken risotto in seven simple steps. Gluten-free. Ready in forty minutes.
Ingredients
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1 small onion diced
- 1/2 cup carrots diced
- Sea salt to taste
- 1 cup arborio rice
- 1/2 cup white wine (optional)
- 1/2 teaspoon dried thyme
- 3 cups Kettle & Fire Mushroom Chicken Bone Broth
- 6 ounces mushrooms sliced
- 8 ounces frozen brussels sprouts
- 1 cup shredded chicken cooked
- 1/4 cup chopped fresh parsley
- 1/2 cup freshly grated parmesan cheese
- Freshly ground black pepper
Instructions
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Heat olive oil over medium heat in a medium saucepan. Add garlic and cook until fragrant.
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Place onion and carrots in the saucepan, add a pinch of salt, and turn the heat up to high. Cook until the onions are translucent, stirring often, about 1 minute.
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Stir in rice, followed by thyme. Let the rice toast in the saucepan and coat with oil until it starts turning slightly brown, stirring often, about 2-3 minutes.
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Add wine and continue stirring until the alcohol evaporates, about 1 minute. Pour chicken broth into the pan and bring to a boil.
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Once it’s boiling, stir in mushrooms and brussels sprouts and bring to a boil again, stirring occasionally.
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Add shredded chicken and turn the heat down to low. Cover and simmer for 15 minutes until the chicken broth is absorbed by the rice. Uncover, stir in parsley and Parmesan cheese. Keep stirring until the cheese is melted.
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Turn off the heat. Season with freshly ground black pepper. Transfer the risotto to serving bowls. Garnish with more parsley and serve immediately.
Recipe Notes
If you don’t wish to cook with wine, substitute more bone broth.
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