Chicken Mushroom Risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 416.0
  • Total Fat: 16.5 g
  • Cholesterol: 45.1 mg
  • Sodium: 905.5 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 31.5 g

View full nutritional breakdown of Chicken Mushroom Risotto calories by ingredient
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Number of Servings: 4


    12 oounces chicken breast
    4 cups chicken broth, low sodium
    1 small onion, diced
    2 garlic cloves, minced
    1 package fresh portobello mushrooms, sliced
    1 package fresh crimini mushrooms, sliced
    1 bay leaf
    1 tbsp. fresh thyme, chopped
    1 tbsp, fresh italian parsley, chopped
    1 tbsp butter
    salt and pepper
    1 tbsp truffle oil
    1/2 ounce dried porcini mushrooms, wiped of grit
    1 cupt Arborio rice
    1/2 cup dry white whine
    1/2 cup fresh Parmesan cheese, grates
    Fresh Italina parsley, for garnish


1) Heat the chicken broth in a medium saucepan and keep warm over low heat.

2) Heat oil in a large skillet over medium heat. Add onion, garlic, and chicken, cook, stirring, until onion is translucent and chicken is cooked, about 10 minutes.

3) Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 additional minute.

4) Start by adding the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

5) Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy.

6) Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user BREEHARDY.

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Member Ratings For This Recipe

  • I used kamut instead of the Arborio rice (I wasn't familiar with that.) I also skipped the white wine (I'm sure it would be great) and the parmesan. My calorie count was much lower! I did this in the crockpot - It's cooking now; so hope for the best! - 1/20/11

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  • Incredible!
    Bree made this and brought it to work. It was YUMMY and filling. I loved the earthy flavor. I'm not sure I could do this so I am hoping to have my hubby (he's a great cook) make it for me.

    Bree, you missed your calling as a personal chef!
    - 11/9/08

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