Mushroom and Chicken Risotto

clock 10 minutes + 40 minutes bowl Serves 3-4


  • 3 Tbsp olive oil
  • 1 leek, halved and thinly sliced
  • 2 cloves garlic, crushed
  • 400 g button mushrooms, sliced
  • 2 cups Arborio rice
  • 4 cups chicken stock
  • 2 chicken breast
  • ¼ cup basil leaves
  • 60 g Parmesan, finely grated
  • freshly ground black pepper
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  • 1. Preheat oven to 160°C fan forced. Heat 2 Tbsp of oil in an ovenproof dish over medium heat. Add leek, garlic and mushrooms and cook, stirring occasionally for 5 minutes or until the onions are soft. Add the rice and cook, stirring for 1 minute. Add the stock and bring to the boil

  • 2. Remove pan from the heat, cover and transfer to the oven. Bake for 18-20 minutes or until stock is almost absorbed.

  • 3. Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Add chicken and cook for 5 minutes each side until just cooked through. Remove to a board, stand for 5 minutes then thinly slice.

  • 4. Stir the chicken, basil and parmesan into the risotto. Season with pepper and serve.

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