Most Comforting Chicken and Mushroom Risotto

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A creamy, savory risotto made with earthy mushrooms and tender chicken, finished with Parmesan and herbs. This Italian-inspired rice and grain recipe, ready in about 70 minutes, pairs chicken breast, mushrooms, arborio rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cubed chicken breast
• 1 lb, sliced mushrooms
• 1 1/2 cups arborio rice
• 1, diced onion
• 2 cloves, minced garlic
• 1/2 cup white wine
• 4 cups vegetable broth
• 1/2 cup, grated Parmesan cheese
• 1 tsp, fresh or 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp butter
• 1 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil and 2 tbsp butter in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 3-4 minutes until softened.
2. Step 2: Add 1 1/2 cups Arborio rice and stir to coat. Pour in 1/2 cup white wine and cook for 2 minutes until absorbed. Begin adding 4 cups vegetable broth, one ladle at a time, stirring constantly. Cook for 18-20 minutes until rice is al dente and creamy.
3. Step 3: Stir in 1 lb sliced mushrooms, 2 lbs cubed chicken, 1 tsp thyme, 1 tsp salt, and 1/2 tsp pepper. Cook for 8-10 minutes until chicken is cooked through. Finish with 1/2 cup grated Parmesan and stir until melted. Serve immediately.