Description
This Chicken Risotto with Mushrooms and Thyme is a creamy, comforting one-pan meal perfect for a quick dinner. Tender chicken cubes, earthy mushrooms, and aromatic thyme blend with Arborio rice and Parmesan cheese to create a rich and flavorful Italian classic with an easy, hands-on stovetop cooking method.
Ingredients
Scale
Produce
- 3 shallots (or 1 onion, chopped)
- 150g/5oz mushrooms
- 2 cloves garlic
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
Meat
- 2 skinless, boneless chicken breasts (cubed)
Dairy
- 50g/1/2 cup Parmesan cheese
Pantry
- 1 tbsp olive oil
- 300g/1.5 cups Arborio rice
- 125ml/1/2 cup dry white wine (or Vermouth)
- 1 litre/4 cups water
- Salt to taste
Instructions
- Prepare ingredients: Chop the shallots and mince the garlic. Cube the chicken breasts into bite-sized pieces. Cut mushrooms in half and leave the small ones whole. Remove thyme leaves from their stems and place all ingredients within reach.
- Sauté shallots and chicken: Heat 1 tbsp olive oil in a large deep pan or wide pot over low heat. Add shallots and sauté for 1 minute. Add chicken with a pinch of salt and cook over medium heat until just sealed but not fully cooked.
- Add mushrooms and garlic: Add mushrooms and cook while stirring for 2-3 minutes. Then add minced garlic and give everything a quick stir to combine flavors.
- Cook rice: Add Arborio rice to the pan and sauté while stirring until all grains are evenly coated with olive oil, about 1 minute. Pour in 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 the thyme leaves, stirring and letting it simmer over medium heat. The water should just cover the rice. As liquid reduces, add more water in portions, stirring each time until rice is cooked yet slightly chewy and creamy.
- Finish with Parmesan and rest: Once rice reaches creamy consistency, stir in grated Parmesan cheese until melted. Taste and adjust salt. Cover with lid and let stand for 5 minutes to meld flavors.
- Serve: Serve the risotto warm with extra grated Parmesan and freshly ground black pepper if desired.
Notes
- This is a simple, one-pan, quick chicken risotto recipe, perfect for an easy weeknight dinner.
- The dish is creamy but not too heavy, balanced by the freshness of thyme and the earthiness of mushrooms.
- You can substitute shallots with a regular onion if needed.
- Use dry white wine for authentic flavor; Vermouth is a good alternative.
- Be patient adding the water gradually to achieve the perfect risotto texture.
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
