Chicken & Mushroom Risotto Recipe

This risotto is perfect as a side dish or hearty entrée any night of the week.
  • Ready in: 45 minutes
  • Chill/Cook time: 45 minutes
  • By:
  • Servings: 6

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  • 4 cups reduced sodium chicken broth
  • 3 tablespoons olive oil, divided
  • 1 (8 ounce) package sliced baby bella mushrooms
  • 1½ cups Arborio rice or medium-grain white rice
  • ½ cup dry sherry, dry white wine or chicken broth
  • ½ cup grated Parmesan cheese
  • 2 cups prepared cubed or shredded Magic Chicken, thawed, if frozen
  • ½ cup frozen peas

cooking methods

  • Stovetop


This recipe uses Magic Chicken. Get the recipe ».
  1. In small saucepan, bring chicken broth to a simmer over medium-high heat. Reduce heat to low; keep warm.
  2. In large saucepan, heat 2 tablespoons oil over medium-high heat. Add mushrooms and 1 teaspoon Magic Chicken Original Seasoning Blend. Cook, stirring occasionally, until mushrooms are golden brown. Remove from pan; set aside.
  3. Add remaining 1 tablespoon oil to saucepan. Add rice and remaining 2 teaspoons Magic Chicken Original Seasoning Blend; sauté 2 minutes. Add sherry; reduce heat and simmer until liquid is absorbed.
  4. Stir in ½ cup of chicken broth; simmer, stirring frequently, until liquid is absorbed. Continue simmering and stirring frequently, adding ½ cup broth after each addition is absorbed by rice until gone, about 25-30 minutes.
  5. Stir in cheese until creamy. Remove from heat; stir in chicken, mushrooms and peas. Let stand until warmed through.

Makes 6 servings.

Nutrition per Serving:
Calories: 410
Fat: 12g
Sodium: 1,110mg
Carbs: 48g
Fiber: 2g
Sugar: 3g
Protein: 24g

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