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Chicken & mushroom risotto

Chicken & mushroom risotto


Looking for a foolproof risotto recipe? Try this for flawless, creamy results every time

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    2014kj 478kcal
  • Fat
    Med 19%
  • Saturates
    Med 27%
  • Sugar
    Low 3%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 52g

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  • 1 tbsp Co-op olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 520g pack Co-op British chicken thigh fillets, diced
  • 250g Co-op risotto rice
  • 900ml hot chicken stock, made with 1 very low salt stock cube
  • 20g Co-op unsalted butter
  • 2 x 150g packs Co-op baby button mushrooms, halved
  • 20g Co-op parmesan wedge, grated, plus extra to serve
  • 1 tbsp chopped flat leaf parsley


  1. Heat the oil in a large, deep-sided frying pan over a medium heat
  2. Cook the onion, garlic and chicken for 5-6 mins, stirring frequently, until the onion is just softened and the chicken is no longer pink
  3. Stir in the rice and cook for 1 minute
  4. Pour in the stock, reserving about 75ml, bring to the boil, then reduce the heat
  5. Simmer, uncovered, for 18-20 mins, stirring occasionally, until the rice is tender and all the liquid has been absorbed
  6. If the rice isn’t tender, add an extra splash of water or stock and cook for 2-3 mins more
  7. Stir in the rest of the stock to give a creamy texture
  8. Meanwhile, melt the butter in a separate frying pan over a high heat
  9. Add the mushrooms and stir-fry for 2-3 mins, until tender and golden
  10. Stir the mushrooms and parmesan through the risotto and season to taste
  11. Serve garnished with the parsley and with extra parmesan, if you like

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