Chicken Risotto

Servings: 4 | Prep time: 8 mins | Cook time: 27 mins | Total: 35 mins

Well worth the lengthy time of stirring it takes for the rice to absorb the liquids for this tasty chicken risotto recipe.


  • 1 litre chicken stock
  • 1/2 onion, finely chopped
  • 100g butter
  • 500g chicken thigh, chopped
  • 400g Arborio rice
  • 200g mushroom cups chopped
  • 100ml white wine
  • 40g fresh Parmesan, finely grated


  1. In a saucepan, bring chicken stock to the boil, then let simmer.
  2. Meanwhile, in a large saucepan, heat 4 tbsp butter over medium heat, then add chicken, onion and mushrooms and cook stirring often for 5 minutes.
  3. Add the rice to the saucepan to combine with the butter, stirring for 2 minutes.
  4. Gradually add the wine to the rice one ladle full at a time, stirring often as the rice absorbs the liquid. Repeat with the stock, for a total of 20 minutes or until the liquid is absorbed.
  5. Remove from heat and stir in the remaining butter and Parmesan, then serve.