Risotto with Chicken and Mushrooms
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
Ingredients
- 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
Reviews
This was awesome. I used frozen bone broth because it's so much better from you. Regular broth is way too salty and terrible for you. Bone broth doesn't have added salt so I wanted to make sure it had flavor. I used salted butter. As another reviewer suggested, I added bay leaves, garlic, Worcestershire sauce, and rosemary. I was adding more chicken than called for so I added more broth too. I also added a few drops of lemon essential oil and everyone loved that. My husband it so excited to have it tomorrow for lunch.
Made this in the IP. Super easy, quick and delicious. Rice comes out perfect.
This is one of my favorite recipes, we make it every time we have rotisserie chicken! And for anyone who doesn't want to do the math themselves it's about 620 calories per serving and if you're trying to cut carbs, don't make risotto.
I love your recipes but am highly suspect of the nutrition data you supply. Arborio rice had 179 calories per 1/4 cup. The recipe nutrition you show is 22 calories per serving. Arborio rice has 38 g of carbs per 1/4 cup yet your nutrition data shows 3 g per serving. If your field editors are supplying the nutrition information it should be verified. This is a disservice to your subscribers who may be carb cutting fir various reasons.
One of the best risottos we’ve ever had! Used all chicken broth instead of adding water to the simmering stock but otherwise did not change a thing. Made it with my teenage daughter after she committed to taking turns stirring for 30-45 minutes while we tag teamed a salad. WELL worth the effort, and she learned how easy a meal can be to prepare, though it might be a little fussy (stirring)!
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.
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.
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.
This was super easy to make and really delicious - love the Portobello and rotisserie chicken - family loved it.