Description
A creamy and comforting Chicken Risotto with Mushrooms and Thyme, perfect for a quick and satisfying dinner. This one-pan recipe features tender chicken, sautéed mushrooms, and aromatic thyme, cooked slowly with Arborio rice and finished with Parmesan cheese for rich flavor.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 3 shallots (or 1 onion, chopped)
- 2 skinless, boneless chicken breasts (cubed)
- 150g/5oz mushrooms
- 2 cloves garlic
- 300g/1.5 cups Arborio rice
- 125ml/1/2 cup dry white wine (or Vermouth)
- 1 litre/4 cups water
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 50g/1/2 cup Parmesan cheese
- Salt to taste
Instructions
- Preparation: Chop the shallots and mince the garlic. Cube the chicken breasts into bite-sized pieces. Cut mushrooms in half and leave small ones whole. Strip thyme leaves from their stems. Arrange all ingredients for easy access.
- Sauté Shallots and Chicken: Heat olive oil in a large deep pan or wide pot. Add shallots and sauté over low heat for 1 minute. Add chicken with a pinch of salt and sauté over medium heat until just sealed but not fully cooked.
- Add Mushrooms and Garlic: Add mushrooms and cook, stirring for 2-3 minutes. Then add minced garlic and stir quickly to combine.
- Cook Rice with Wine: Stir in Arborio rice, coating evenly with olive oil, sauté for about 1 minute. Pour in dry white wine and scrape the bottom of the pan to release browned bits. Let simmer over low heat for 2-3 minutes.
- Add Water and Thyme Gradually: Add 1/4 of the water and thyme leaves, stir, and simmer over medium heat until liquid is almost absorbed. Repeat adding water in increments, stirring frequently, until rice is cooked but still slightly chewy and mixture is creamy.
- Finish with Parmesan: Once the risotto reaches a creamy consistency and rice is tender, stir in grated Parmesan cheese until melted. Taste and season with salt as needed.
- Rest and Serve: Cover with a lid and let stand for 5 minutes to meld flavors. Serve hot with additional Parmesan and freshly ground black pepper if desired.
Notes
- This is a quick and easy one-pan comfort meal that’s both satisfying and not too heavy.
- Use dry white wine like Sauvignon Blanc or Vermouth for best flavor.
- Constant stirring helps release starch and create the creamy texture characteristic of risotto.
- If you prefer, substitute water with chicken broth for richer taste.
- Make sure not to overcook the chicken to keep it tender.
Nutrition
- Serving Size: 1 serving
- Calories: 488 kcal
- Sugar: 4 g
- Sodium: 859 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 44 mg
