RecipesDinner
Dinner
Creamy Chicken and Mushroom Risotto
A chicken and mushroom risotto stirred slowly until the rice makes its own creaminess, finished off the heat with parmesan, yoghurt and parsley.
- Serves
- 4
- Prep
- 15min
- Cook
- 35min
- Total
- 50min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 492kcal
- Protein
- 29.9g
- Carbs
- 66.4g
- Fat
- 9.6g
- Fibre
- 1.2g
Ingredients
For 4 servings · MetricUS
- 2chicken breasts, dicedone per two servings
- 300gmushrooms, sliced
- 300garborio rice
- 1onion, finely diced
- 2 clovesgarlic, minced
- 1 litrechicken stock, from 1 stock cubehot, kept at a low simmer
- 100mldry white wineoptional, or extra stock
- 40gparmesan, finely grated
- 2 tbsp2% Greek yoghurtstirred in off the heat
- 1 tbspolive oil
- 1 tspfresh thyme leavesor 1/2 tsp dried
- salt and black pepperto taste
- fresh parsley, choppedto finish
- 2chicken breasts, dicedone per two servings
- 10½ ozmushrooms, sliced
- 10½ ozarborio rice
- 1onion, finely diced
- 2 clovesgarlic, minced
- 4 cupschicken stock, from 1 stock cubehot, kept at a low simmer
- 3.4 fl ozdry white wineoptional, or extra stock
- 1.4 ozparmesan, finely grated
- 2 tbsp2% Greek yoghurtstirred in off the heat
- 1 tbspolive oil
- 1 tspfresh thyme leavesor 1/2 tsp dried
- salt and black pepperto taste
- fresh parsley, choppedto finish
Method
Cook the chicken and mushrooms.
Heat half the olive oil in a wide, heavy pan over medium-high heat. Season the chicken and sear for 5 to 6 minutes, turning occasionally, until cooked through and golden. Lift out onto a plate.
Add the remaining oil to the same pan. Add the mushrooms and cook for 5 to 6 minutes, undisturbed for the first couple of minutes, until they release their liquid and it evaporates and they start to brown. Tip onto the plate with the chicken.
Prep the stock.
Keep the stock hot in a separate pan on a low simmer beside the risotto pan. This keeps the rice cooking at a steady rate instead of stalling every time you add liquid.
Build the risotto base.
In the same pan, add the onion and cook for 4 to 5 minutes until soft. Add the garlic and thyme and cook for 1 minute.
Add the arborio rice and stir for 1 to 2 minutes until the edges of the grains turn translucent. This toasting step helps the rice hold its shape as it releases starch later.
Pour in the wine, if using, and stir until it is absorbed.
Cook the risotto.
Add the hot stock one ladle at a time, stirring often and waiting until each ladle is mostly absorbed before adding the next. This is what pulls the starch out of the rice and builds the creaminess, there is no shortcut for the stirring.
Continue for 18 to 20 minutes, until the rice is tender with a slight bite and the risotto is loose and creamy. You may not need all the stock, or you may need a splash more water.
Finish and serve.
Stir the chicken and mushrooms back through to warm them, then take the pan off the heat.
Stir in the parmesan and the yoghurt. The residual heat melts the cheese without splitting the yoghurt. Season with salt and pepper.
Rest for 1 minute, then serve topped with parsley.