Chicken and Mushroom Risotto

Chicken and Mushroom Risotto

From   Firangi Tadka

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Rice

Type: Italian

The most popular Italian rice dish that’s pleasing the palates of the gourmets of the world


  • Risotto
  • Parboiled rice (ukda chawal), soaked for 15 minutes and drained 1 cup
  • Olive oil 2 tbsps
  • Medium onion, finely chopped 1
  • Vegetable stock 2 cups
  • Salt to taste
  • Chicken and mushroom mixture
  • Boneless chicken breast, cut into small cubes 200 gms
  • Button mushrooms, finely sliced 7 to 8
  • Butter 3 tsps
  • Oil 2 tsps
  • Garlic, finely chopped 1 tsp
  • Salt to taste
  • Black pepper powder to taste
  • Vegetable stock 2 cups
  • Lemon juice 2 tsps
  • Parmesan cheese, grated ¼ cup
  • Garnish
  • Fresh parsley, finely chopped ¼ cup


  • To make risotto, heat olive oil in a deep non-stick pan, add onion and saute till soft.
  • Add rice and mix well. Add 2 cups vegetable stock and salt, mix, cover and cook for 10 minutes or till ¾ done.
  • To make chicken and mushroom mixture heat oil and 2 tsps butter in another non-stick pan, add garlic, mix and saute.
  • Add chicken cubes and saute on high heat till golden brown. Add mushrooms, salt and pepper powder, mix and saute.
  • Add this chicken mixture to the rice and mix well.
  • Add 2 cups vegetable stock, mix, cover and cook till all stock gets absorbed.
  • Just before serving, add remaining butter, lemon juice, parmesan cheese and mix.
  • Transfer into serving bowl, garnish with parsley and serve hot.