Risotto with Chicken and Mushrooms Recipe
Risotto with Chicken and Mushrooms Recipe photo by Taste of Home
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Risotto with Chicken and Mushrooms Recipe

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Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. —Charlene Chambers, Ormond Beach, Florida
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES: 4 servings


  • 1 carton (32 ounces) chicken broth
  • 1 to 1-1/2 cups water
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1/2 pound sliced baby portobello mushrooms
  • 1 small onion, finely chopped
  • 1-1/2 cups uncooked arborio rice
  • 1/2 cup dry white wine or chicken broth
  • 1 tablespoon lemon juice
  • 2 cups shredded rotisserie chicken
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated.
  2. Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy.
  3. Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately. Yield: 4 servings.
Originally published as Risotto with Chicken and Mushrooms in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p19

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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vallooney User ID: 4638203 259897
Reviewed Jan. 18, 2017

"Didn't find this to be super easy, as risotto takes pretty much constant stirring, watching, adding more broth, stirring, watching, repeat for half an hour or so. Results were ok, but I won't be making again."

Corwin44 User ID: 7541400 259894
Reviewed Jan. 18, 2017

"This was a tasty and easy dish. I was worried that it wouldn't be that flavorful, so I did add some spices. I used bone broth instead of water and heated the two broths with a tablespoon of rosemary and a bay leave. I sauted chopped garlic with the onions and mushrooms. I also I added a teaspoon of poultry seasoning and two teaspoons of Worcestershire sauce to the rice before adding the wine. It turned out really yummy and flavorful."

mzgrinder User ID: 6418368 259635
Reviewed Jan. 14, 2017

"OK. I would say just average. Also, for time it takes to get rice to risotto consistency not really worth it. Maybe I missed something."

bonito15 User ID: 6959830 254546
Reviewed Sep. 24, 2016

"This was super easy to make and really delicious - love the Portobello and rotisserie chicken - family loved it."

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