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Chicken and Mushroom Stovetop Risotto

Mimi Morley
Mimi MorleyUpdated on November 04, 2025
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Calories
: 
680 kcal
Protein
: 
45.4g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

15 grams

Chicken Stock Paste

15 grams

Mushroom Broth Paste

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

240 grams

Diced British Chicken Breast

175 grams

Risotto Rice

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

750 milliliter(s)

Water for the Stock

30 grams

Butter

Energy (kJ)2844 kJ
Energy (kcal)680 kcal
Fat21.1 g
of which saturates12.4 g
Carbohydrate73.4 g
of which sugars2.9 g
Dietary Fibre1.9 g
Protein45.4 g
Salt3.2 g
Potassium47.7 mg
Calcium6.4 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Add the chicken stock paste and mushroom broth paste, then stir to combine. Bring to the boil, then reduce the heat to the lowest setting.

Meanwhile, halve peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). 

2

Heat a drizzle of oil in a large, wide-bottomed saucepan on medium heat.

Once hot, add the shallot and mushrooms. Cook, stirring, until softened, 5-6 mins.

Stir in the garlic and cook for 1 min more.

3

Add the risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins, then stir in the diced chicken breast and cook for 1 minute.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

4

Stir a ladle of your stock into the rice pan. When the stock has been absorbed by the rice, stir in another ladle of stock.

Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

When the risotto is ready, stir in the hard Italian style cheese and butter (see pantry for amount). TIP: Add a splash of water to loosen the risotto if needed.

Taste your risotto and season with salt and pepper if needed.

6

Spoon the chicken and mushroom risotto into deep bowls.

Rnjoy!

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