Print

Mary Berry Chicken and Mushroom Risotto Recipe

Mary Berry Chicken and Mushroom Risotto
Print Recipe
Print Recipe

This risotto brings together soft Arborio rice slowly cooked in a flavorful chicken stock, tender chicken pieces, and sautéed mushrooms. Unlike traditional risottos that require constant stirring, this recipe takes a slightly easier approach, allowing the rice to absorb the stock gradually while maintaining its creamy texture. The result is a dish that’s comforting, hearty, and deliciously smooth—perfect for a cozy dinner.

Ingredients

Scale

  • 1 tbsp olive oil

  • 25g (2 tbsp) butter

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 250g chestnut or button mushrooms, sliced

  • 300g boneless chicken breast, diced

  • 300g Arborio or risotto rice

  • 1 liter hot chicken stock

  • 100ml dry white wine (optional)

  • 50g grated Parmesan cheese

  • 2 tbsp double cream (optional for extra creaminess)

  • Salt and freshly ground black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Chicken and Vegetables

Cut chicken into bite-sized pieces. Slice the mushrooms and finely chop the onion and garlic to ensure even cooking.

Step 2: Sauté the Chicken and Mushrooms

In a large sauté pan, heat olive oil and half the butter over medium heat. Add the diced chicken and cook until lightly golden. Remove and set aside. In the same pan, add mushrooms and cook for 4–5 minutes until browned.

Step 3: Cook the Aromatics

Add the remaining butter to the pan along with chopped onion and garlic. Sauté gently for 3–4 minutes until softened and fragrant.

Step 4: Add the Rice

Stir in the Arborio rice, coating it with the butter and onion mixture. Cook for 1–2 minutes until the rice becomes slightly translucent at the edges.

Step 5: Deglaze with Wine

If using, pour in the white wine and stir until it’s mostly absorbed. This step adds depth and enhances flavor.

Step 6: Add Stock Gradually

Start adding the hot chicken stock one ladle at a time, stirring occasionally. Allow each addition to be absorbed before adding more. Continue this process for 20–25 minutes until the rice is tender and creamy.

Step 7: Combine Everything

Return the cooked chicken and mushrooms to the pan, mixing them into the risotto. Heat through for 3–4 minutes.

Step 8: Finish and Serve  

Stir in grated Parmesan and a little double cream if desired. Season with salt and pepper, garnish with parsley, and serve immediately while hot and creamy.

Find it online: https://maryberrycooks.co.uk/mary-berry-chicken-and-mushroom-risotto/