Description
This Chicken Risotto with Mushrooms and Thyme is a comforting one-pan dish that combines tender cubed chicken, earthy mushrooms, and fragrant thyme with creamy Arborio rice. Sautéed shallots and garlic add depth, while white wine enriches the flavors. Finished with Parmesan cheese, this risotto is both hearty and quick to prepare, perfect for a cozy dinner that’s not too heavy.
Ingredients
Scale
Produce
- 3 shallots (or 1 onion, chopped)
- 150g/5oz mushrooms
- 2 cloves garlic
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
Meat
- 2 skinless, boneless chicken breasts (cubed)
Pantry
- 1 tbsp olive oil
- 300g/1.5 cups Arborio rice
- 125ml/1/2 cup dry white wine (or Vermouth)
- 1 litre/4 cups water
- salt to taste
Dairy
- 50g/1/2 cup Parmesan cheese
Instructions
- Prepare Ingredients: Chop the shallots finely and mince the garlic cloves. Cube the chicken breasts into bite-sized pieces. Cut larger mushrooms in half and leave smaller ones whole. Strip the thyme leaves from their stems. Arrange all ingredients nearby for easy access during cooking.
- Sauté Shallots and Chicken: Heat 1 tablespoon of olive oil in a large, deep pan or a wide pot over low heat. Add the chopped shallots and sauté gently for 1 minute. Then add the cubed chicken with a pinch of salt and increase the heat to medium. Cook until the chicken pieces are just sealed on the outside but not fully cooked through.
- Add Mushrooms and Garlic: Stir in the mushrooms and continue cooking for 2 to 3 minutes, stirring regularly so they soften evenly. Next, add the minced garlic and quickly stir to combine all ingredients, releasing their aromas.
- Add Arborio Rice and Wine: Add the Arborio rice to the pan and sauté, stirring continuously, until all the rice grains are evenly coated with the olive oil and become slightly translucent, about 1 minute. Pour in the white wine and scrape the bottom of the pan to release any browned bits into the liquid. Let it simmer on low heat for 2 to 3 minutes to reduce slightly.
- Simmer with Water and Thyme: Add one quarter of the water along with the thyme leaves and stir. The water should just cover the rice at first. Allow it to simmer gently over medium heat. As the water level lowers, continue adding it in portions, stirring frequently. Repeat this process until all the water is absorbed and the rice is cooked through but still has a slight chew to it.
- Finish with Parmesan and Rest: When the risotto reaches a creamy consistency and the rice is tender, stir in the grated Parmesan cheese until melted and fully combined. Taste and season with additional salt if needed. Cover the pan with a lid and let it rest off the heat for 5 minutes to allow flavors to meld.
- Serve: Serve the risotto warm, topped with extra grated Parmesan and freshly ground black pepper to taste.
Notes
- One-pan Chicken Risotto with Mushrooms and Thyme offers a quick, easy, and comforting dinner option.
- The dish is creamy yet light enough for an everyday meal.
- Using fresh thyme intensifies the aroma, but dried thyme works well too.
- White wine can be substituted with Vermouth or a light chicken broth for variation.
- Stirring frequently during simmering is key for a creamy risotto texture.
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
