Chicken and Mushroom Risotto


  • 2 chicken breasts
  • 1-2 tablespoons olive oil
  • 1 cup sweet onion, chopped
  • 1/2 teaspoon minced garlic
  • 1 cup sliced fresh mushrooms
  • 1 cup arborio rice
  • 1 cup dry white wine
  • 2 cups chicken broth
  • salt and pepper


  1. Season the chicken breasts as desired.
  2. Cook in a heavy skillet.
  3. Shred or chop into small pieces.
  4. Set aside.
  5. Sauté the onion, garlic and mushrooms in olive oil in the skillet until tender.
  6. Add the chicken, arborio rice, wine, and chicken broth to the skillet.
  7. Stir together and bring to a boil.
  8. Cover the pot and turn the heat to low.
  9. Simmer for 20 minutes, until the rice is tender.
  10. Salt and pepper to taste.

Source:  Marks family recipe



One thought on “Chicken and Mushroom Risotto

  1. As long as your chicken and mushrooms are chopped fine enough, this makes delicious arancini. This time when I made them, I cubed up a block of mozzarella cheese and formed the rice around it. Then dip in an egg wash followed by seasoned breadcrumbs (I like panko). Fry in a couple inches of oil in a heavy skillet or a deep fryer if you have one.


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