Mary Berry Chicken And Mushroom Risotto​ Recipe

This hearty Mary Berry Chicken And Mushroom Risotto is made with tender chicken breast, savory chestnut mushrooms, Arborio rice, dry white wine, and rich Parmesan cheese. This recipe creates a wonderfully creamy and savory main course, packed with flavor. It’s perfect for a satisfying weeknight dinner or a cozy weekend meal, and this recipe makes enough for 4 people.

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Mary Berry Chicken And Mushroom Risotto Ingredients

• 1 tbsp olive oil
• 2 boneless, skinless chicken breasts, diced
• 25g (2 tbsp) unsalted butter
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 250g (9 oz) chestnut mushrooms, sliced
• 300g (1 ½ cups) Arborio risotto rice
• 150ml (⅔ cup) dry white wine
• 1.2 litres (5 cups) hot chicken stock
• 50g (½ cup) Parmesan cheese, freshly grated
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

How To Make Mary Berry Chicken And Mushroom Risotto

1. Cook the chicken: Heat the olive oil in a large, wide saucepan or sauté pan over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken with a slotted spoon and set it aside on a plate.
2. Sauté the aromatics and mushrooms: Add the butter to the same pan. Once melted, add the chopped onion and cook for 5 minutes until soft. Stir in the garlic and sliced mushrooms and cook for another 5-6 minutes until the mushrooms are golden and have released their moisture.
3. Toast the rice: Add the Arborio rice to the pan. Stir constantly for 1-2 minutes, coating all the grains in the butter and oils. The rice grains should look slightly translucent at the edges.
4. Deglaze the pan: Pour in the white wine and stir continuously. Let it bubble and cook until the wine has been almost completely absorbed by the rice.
5. Add the stock gradually: Add one large ladleful of the hot chicken stock to the rice. Stir gently but frequently until the liquid has been absorbed. Once absorbed, add the next ladleful. Continue this process, adding stock one ladle at a time, for about 18-20 minutes.
6. Finish the risotto: After about 18 minutes, the rice should be creamy but still have a slight bite (this is called al dente). Stir the cooked chicken back into the risotto along with the final ladle of stock.
7. Stir in the cheese and herbs: Remove the pan from the heat. Stir in the grated Parmesan cheese, the chopped parsley, and any remaining butter (optional, for extra richness). Check the seasoning and add more salt and pepper if needed. Serve immediately.

Recipe Tips

• Use Hot Stock: Keep your chicken stock simmering in a separate, small saucepan. Adding cold stock to the rice will shock it, cooling down the pan and making the cooking process uneven. Hot stock ensures a constant, gentle cook.
• Don’t Rinse the Rice: The creaminess of a good risotto comes from the starch on the outside of the Arborio rice. Rinsing the rice washes this starch away, which will result in a much thinner, less creamy dish.
• Stir Constantly (But Gently): Stirring is the key to releasing those starches. You don’t need to whisk it wildly, but a constant, gentle stirring motion helps the grains rub together and create that classic velvety texture.
• Use the Right Rice: You must use a high-starch, short-grain rice. Arborio is the most common and works perfectly. Carnaroli is another excellent choice. Do not use long-grain or basmati rice, as it will not work.

What To Serve Chicken And Mushroom Risotto

This creamy chicken and mushroom risotto is a very satisfying meal all on its own. To round it out, serve it with a simple, crisp green salad dressed with a sharp lemon vinaigrette to cut through the richness. A side of steamed asparagus or green beans also pairs beautifully. For a heartier meal, offer slices of crusty garlic bread for dipping.

How To Store Chicken And Mushroom Risotto Leftovers

• Refrigerate: Cool the risotto completely, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, add the risotto to a pan with a splash of chicken stock or water and stir gently over low heat until warmed through.
• Freeze: Freezing risotto is generally not recommended. The texture of the rice can become grainy and mushy upon thawing. It is best enjoyed fresh or reheated from the fridge.

Mary Berry Chicken And Mushroom Risotto Nutrition Facts

• Calories: 480 kcal
• Total Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 48g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 34g

Frequently Asked Questions

• Can I make this risotto without the wine? Yes, you can. The wine adds a depth of flavor and a slight acidity that balances the richness. If you prefer to omit it, simply replace the 150ml of wine with an equal amount of extra chicken stock. You could also add a small squeeze of lemon juice at the end to add that touch of brightness.
• What other kinds of mushrooms can I use? Chestnut (cremini) mushrooms give a great, savory flavor. However, you can use simple white button mushrooms, or make it more gourmet with a mix of wild mushrooms like shiitake or porcini for an even deeper, earthier taste.
• Can I make this vegetarian? Absolutely. To make this a mushroom risotto, simply omit the chicken. You will also need to swap the chicken stock for a high-quality vegetable stock. Ensure the Parmesan cheese you use is vegetarian, as traditional Parmesan is made with animal rennet.
• Why is my risotto gluey instead of creamy? This can happen for two reasons. Either the rice was overcooked, causing the grains to break down completely, or it was stirred too vigorously (like whisking). Risotto needs gentle, frequent stirring, not frantic mixing, to release the starches slowly.

Try More Recipes:

• Mary Berry Chicken Provencal​ Recipe
• Mary Berry Chicken Marinade​ Recipe
• Mary Berry Slow Cooker​ Chicken Casserole Recipe