Description
This Chicken Risotto with Mushrooms and Thyme is a creamy, comforting one-pan meal perfect for a quick dinner. Tender chicken breast is sautéed with mushrooms, shallots, and fragrant thyme, then slowly cooked with Arborio rice and white wine to a rich, creamy consistency. Finished with Parmesan cheese, this dish balances savory flavors with a silky texture, making it satisfying without being too heavy.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 3 shallots (or 1 onion, chopped)
- 2 skinless, boneless chicken breasts (cubed)
- 150g/5oz mushrooms (halved or whole if small)
- 2 cloves garlic (minced)
- 300g/1.5 cups Arborio rice
- 125ml/1/2 cup dry white wine (or Vermouth)
- 1 litre/4 cups water
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 50g/1/2 cup Parmesan cheese (grated)
- Salt to taste
Instructions
- Prepare Ingredients: Chop the shallots finely and mince the garlic cloves. Cube the chicken breasts into bite-sized pieces. Halve the mushrooms and leave smaller ones whole. Strip thyme leaves from stems. Arrange all ingredients ready for cooking.
- Sauté Shallots and Chicken: Heat olive oil in a large, deep pan or wide pot over low heat. Add shallots and sauté gently for 1 minute. Add the cubed chicken with a pinch of salt and cook over medium heat until the pieces are just sealed and opaque but not fully cooked through.
- Add Mushrooms and Garlic: Stir in the mushrooms and continue cooking for 2-3 minutes while stirring. Add minced garlic and quickly mix everything to combine and release flavors.
- Cook Arborio Rice: Add Arborio rice to the pan and stir continuously for about 1 minute, coating each grain in the oil mixture evenly. Pour in the white wine and scrape the pan’s bottom to loosen any browned bits. Allow the wine to simmer and reduce for 2-3 minutes over low heat.
- Simmer with Water and Thyme: Add 1/4 of the water and the thyme leaves to the pan, ensuring the water just covers the rice. Stir and let it simmer over medium heat. As the water evaporates or absorbs, add remaining water in increments, stirring each time, until all water is absorbed and the rice is cooked through but pleasantly al dente with a creamy texture.
- Finish and Rest: Once the risotto reaches a creamy consistency and the rice is tender but slightly chewy, stir in the grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning with salt if needed. Cover the pan with a lid and let the risotto stand for 5 minutes to thicken and meld flavors before serving.
- Serve: Spoon the risotto onto plates, optionally garnish with extra Parmesan and freshly ground black pepper. Enjoy immediately while warm and creamy.
Notes
- This recipe is a quick, one-pan comfort meal that balances protein, vegetables, and creamy rice.
- Use fresh thyme for best flavor, but dried thyme works perfectly fine as a substitute.
- Keep stirring the risotto frequently when adding water to avoid sticking and to achieve the ideal creamy texture.
- Alternatively, use vegetable or chicken stock instead of water for extra depth of flavor.
- Serve immediately after resting to enjoy optimal creaminess and warmth.
Nutrition
- Serving Size: 1 serving
- Calories: 488 kcal
- Sugar: 4 g
- Sodium: 859 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 44 mg
