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Chicken Mushroom Risotto

A creamy and comforting Italian-inspired dish, Chicken Mushroom Risotto features tender rice slowly cooked with savory mushrooms, garlic, and rich broth. Traditionally made with constant stirring, this simplified oven-baked method achieves the same velvety texture with less effort. Finished with butter, Parmesan, and tender cooked chicken, this hearty meal is perfect for a cozy dinner!

1 hour

Prep Time

1 hour

Total Time

1 hour

Servings

4

Ingredients

Pantry

  • 2 cups White Rice

  • 1 Onion

  • 3 15-oz cans Broth

Fridge and Freezer

  • 1 tbs minced Garlic

  • 1 cup Parmesan

  • 1 lb Cooked Chicken

  • ¼ cup Butter

  • 1 8-oz package Mushrooms

Directions

  1. Wash hands with soap and water. Preheat the oven to 350 degrees. Peel and chop the onion.

  2. Add the rice, onion, mushrooms, garlic and broth to a large oven-proof skillet or Dutch oven. Place the pan in the oven, uncovered, and cook until the liquid is almost entirely absorbed, 35 to 40 minutes.

  3. Check the mixture about halfway through the cooking time; if the rice has absorbed more than half the liquid, cover the pan. When the rice is tender, remove the pan from the oven. Stir in 1 cup hot water if it seems dry, Parmesan and ¼ cup of butter. Stir vigorously to combine.

  4. Season with salt and pepper, and stir in the chicken. Heat through and serve. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*Chicken: the USDA recommends cooking chicken to an internal temperature of 165 degrees.

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