Jamie Oliver’s Chicken and Mushroom Risotto is a creamy, comforting dish that combines tender chicken, earthy mushrooms, and creamy arborio rice. This classic Italian dish is easy to make and delivers rich flavors with minimal ingredients. Perfect for a cozy dinner, it’s a dish that will satisfy everyone around the table.
Jamie Oliver Chicken and Mushroom Risotto
This recipe takes a traditional risotto and elevates it with the addition of tender chicken and mushrooms. The arborio rice is slowly cooked in broth, absorbing all the flavors to create a creamy, rich texture. The mushrooms add a savory depth, while the chicken provides heartiness to make this risotto a filling main course.
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Ingredients Needed to Make Jamie Oliver Chicken and Mushroom Risotto
- 300g arborio rice
- 2 chicken breasts (diced)
- 200g mushrooms (sliced, any variety like chestnut, button, or porcini)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1.2L chicken stock (hot)
- 100ml dry white wine (optional)
- 50g Parmesan cheese (grated)
- 1 tbsp olive oil
- 1 tbsp butter
- Fresh parsley (chopped, for garnish)
- Salt and pepper to taste
Instructions to Make Jamie Oliver Chicken and Mushroom Risotto
Step 1: Cook the Chicken
- Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the diced chicken breasts and cook for 5-7 minutes, or until they are golden brown and cooked through. Season with salt and pepper. Remove the chicken from the pan and set aside.
Step 2: Sauté the Mushrooms
- In the same pan, add the sliced mushrooms and a little more oil if needed. Sauté the mushrooms for 5-7 minutes until golden and softened. Remove the mushrooms and set them aside with the chicken.
Step 3: Cook the Onion and Garlic
- Add the butter to the pan, followed by the finely chopped onion. Cook for about 5 minutes until softened but not browned. Add the minced garlic and cook for another minute until fragrant.
Step 4: Toast the Arborio Rice
- Add the arborio rice to the pan and stir it around, allowing it to toast for 2-3 minutes. This helps the rice absorb the flavors and prepares it for the stock. If using white wine, pour it in at this stage and let it simmer until it has mostly evaporated.
Step 5: Slowly Add the Stock
- Gradually add the hot chicken stock, one ladleful at a time, stirring frequently. Allow each addition of stock to be absorbed by the rice before adding more. Continue adding the stock and stirring for 18-20 minutes, or until the rice is creamy and al dente. You may not need all the stock, so keep checking the rice for doneness.
Step 6: Stir in the Chicken and Mushrooms
- Once the rice is cooked, stir in the cooked chicken and sautéed mushrooms. Let them heat through for a few minutes, allowing the flavors to meld together.
Step 7: Add the Parmesan Cheese
- Remove the risotto from the heat and stir in the grated Parmesan cheese. This adds a creamy richness to the dish. Season with salt and pepper to taste.
Step 8: Serve
- Spoon the chicken and mushroom risotto into bowls and garnish with freshly chopped parsley. Serve immediately with extra Parmesan on the side if desired.
Pro Tips for Making the Best Jamie Oliver Chicken and Mushroom Risotto
- Use hot stock: Adding hot stock helps the rice cook evenly and prevents the temperature from dropping each time you add it.
- Stir constantly: Stirring frequently helps the rice release its starches, giving the risotto its creamy texture.
- Choose flavorful mushrooms: Using a mix of mushrooms like porcini or chestnut mushrooms adds extra depth and umami flavor to the dish.
- Finish with butter or Parmesan: Stirring in butter or Parmesan at the end adds a luxurious richness to the risotto.
How Do I Store and Reheat Jamie Oliver Chicken and Mushroom Risotto?
Leftover risotto can be stored in an airtight container in the fridge for up to 2 days. To reheat, add a little extra stock or water and warm it gently in a pan, stirring until creamy again. Avoid reheating in the microwave as it may dry out the risotto.
Nutrition Value (per serving):
- Calories: 480
- Fat: 16g
- Carbohydrates: 55g
- Protein: 28g
- Fiber: 3g
FAQs
Can I make risotto without wine?
Yes, you can make risotto without wine. Simply skip the wine step and proceed with adding the stock. The risotto will still be flavorful, and you won’t need to adjust any other ingredients.
How do I prevent risotto from becoming mushy?
To prevent risotto from becoming mushy, add the stock gradually and stir frequently. This allows the rice to absorb the liquid slowly, resulting in a creamy yet firm (al dente) texture. Avoid overcooking the rice by tasting it regularly.
Can I use chicken thighs instead of chicken breasts in risotto?
Yes, you can use chicken thighs instead of breasts. Chicken thighs add more flavor and tend to stay moist during cooking. Just make sure to cook them through before adding them to the risotto.
How do I reheat risotto without it drying out?
To reheat risotto without drying it out, add a little chicken stock or water when reheating on the stovetop. Stir frequently and heat gently until creamy again. Avoid using a microwave, as it can cause the risotto to lose its texture.
Final Words
This Jamie Oliver Chicken and Mushroom Risotto Recipe is a delicious and hearty meal, perfect for a cozy dinner. The creamy texture and savory flavors of the chicken and mushrooms make it a comforting and satisfying dish that’s sure to impress. Enjoy!
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Jamie Oliver Chicken and Mushroom Risotto
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This recipe takes a traditional risotto and elevates it with the addition of tender chicken and mushrooms. The arborio rice is slowly cooked in broth, absorbing all the flavors to create a creamy, rich texture. The mushrooms add a savory depth, while the chicken provides heartiness to make this risotto a filling main course.
Ingredients
- 300g arborio rice
- 2 chicken breasts (diced)
- 200g mushrooms (sliced, any variety like chestnut, button, or porcini)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1.2L chicken stock (hot)
- 100ml dry white wine (optional)
- 50g Parmesan cheese (grated)
- 1 tbsp olive oil
- 1 tbsp butter
- Fresh parsley (chopped, for garnish)
- Salt and pepper to taste
Instructions
Step 1: Cook the Chicken
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the diced chicken breasts and cook for 5-7 minutes, or until they are golden brown and cooked through. Season with salt and pepper. Remove the chicken from the pan and set aside.
Step 2: Sauté the Mushrooms
In the same pan, add the sliced mushrooms and a little more oil if needed. Sauté the mushrooms for 5-7 minutes until golden and softened. Remove the mushrooms and set them aside with the chicken.
Step 3: Cook the Onion and Garlic
Add the butter to the pan, followed by the finely chopped onion. Cook for about 5 minutes until softened but not browned. Add the minced garlic and cook for another minute until fragrant.
Step 4: Toast the Arborio Rice
Add the arborio rice to the pan and stir it around, allowing it to toast for 2-3 minutes. This helps the rice absorb the flavors and prepares it for the stock. If using white wine, pour it in at this stage and let it simmer until it has mostly evaporated.
Step 5: Slowly Add the Stock
Gradually add the hot chicken stock, one ladleful at a time, stirring frequently. Allow each addition of stock to be absorbed by the rice before adding more. Continue adding the stock and stirring for 18-20 minutes, or until the rice is creamy and al dente. You may not need all the stock, so keep checking the rice for doneness.
Step 6: Stir in the Chicken and Mushrooms
Once the rice is cooked, stir in the cooked chicken and sautéed mushrooms. Let them heat through for a few minutes, allowing the flavors to meld together.
Step 7: Add the Parmesan Cheese
Remove the risotto from the heat and stir in the grated Parmesan cheese. This adds a creamy richness to the dish. Season with salt and pepper to taste.
Step 8: Serve
Spoon the chicken and mushroom risotto into bowls and garnish with freshly chopped parsley. Serve immediately with extra Parmesan on the side if desired.
