Chicken and mushroom risotto
Creamy, parmesan-rich risotto with golden mushrooms and tender chicken, stirred slowly with a glass of wine nearby.
- 55 min total
- 45 min hands-on
- A little more hands-on
- Serves 4
- About $3.72 a serving
- 630 calories
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 5 cups chicken broth
- 1 lb chicken breasts, cut into ¾-inch pieces
- 3 tbsp butter, divided
- 8 oz baby bella mushrooms, sliced
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups arborio rice
- ½ cup dry white wine
- ½ cup grated parmesan
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tsp salt, divided
- ½ tsp black pepper
- 1 tbsp olive oil
- ½ tsp dried thyme
Each serving has about 630 calories, 37 g protein, 68 g carbs and 19 g fat, and costs about $3.72 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken broth? Vegetable broth or bone broth works.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No butter? Ghee works.
- No baby bella mushrooms? White mushrooms work.
- No yellow onions? White onions or red onions work.
- No grated parmesan? Parmesan wedge works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Warm the broth in a over low heat and keep it there.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Low heat
Dolly’s tip: Warm broth keeps the rice cooking steadily. Cold broth stalls it every time you add some.the chicken with ½ teaspoon of salt and the pepper and wash your hands and board.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Heat the oil in a large, deep over medium-high and cook the chicken 5 to 6 minutes, until 165°F.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 5 min 30 sec
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Move it to a plate.
Add 1 tablespoon of butter and the mushrooms and cook 5 minutes over medium heat, until . Add them to the chicken.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium heatTimer: 5 min
Add 1 tablespoon of butter and the onion and cook 3 minutes, until , then in the garlic and thyme for 30 seconds.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 3 min 30 sec
Add the rice and 2 minutes, until the edges of the grains look .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Translucent. Translucent means onions have cooked until they turn from white to slightly see-through. It shows they’re soft and sweet but haven’t started to brown.
How you’ll know: The onion looks glossy and a little see-through, bends easily, and has barely any color.
Medium heatTimer: 2 min
Pour in the wine and until it has almost all been absorbed, about 1 minute.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 1 min
Add the warm broth ½ cup at a time with the rest of the salt, often and waiting until each addition is mostly absorbed. Keep going 18 to 22 minutes, until creamy and just tender.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 20 min
Dolly’s tip: Stir often but not constantly. The rice should look loose and saucy, like it would slowly spread on a plate.Take it off the heat and in the parmesan, the last tablespoon of butter, the chicken and mushrooms. Let it sit 2 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 2 min
Spoon into bowls and scatter the parsley on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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