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Photo of Chicken, tarragon and wild mushroom risotto by WW

Chicken, tarragon and wild mushroom risotto

Total Time
50 min
20 min
30 min
Constant stirring will ensure the rice is soft and creamy (and gives your arms a workout too).



30 g, (mixed, such as dried porcini, chanterelle, morel)

Salt reduced chicken stock

4 cup(s)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Arborio rice

1½ cup(s)

Shaved parmesan cheese

cup(s), (25g)

Fresh flat-leaf parsley

¼ cup(s), chopped

Fresh tarragon

1 tbs, leaves

Skinless chicken breast

2 medium, (2x200g) fat trimmed, thinly sliced


  1. Place mushrooms in small heatproof bowl. Cover with 1½ cups (375ml) boiling water and set aside for 20 minutes.
  2. Meanwhile, bring stock to the boil in a medium saucepan over high heat. Reduce heat and simmer, covered, until required.
  3. Heat half the oil in a large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and rice and cook, stirring, for 1 minute or until rice is opaque. Reduce heat and add hot stock, a ladle (½ cup/125ml) at a time, stirring continuously, until all the liquid has absorbed. (This should take about 20–25 minutes – the rice should be tender but firm and the risotto creamy.)
  4. Meanwhile, heat remaining oil in a medium non-stick frying pan over high heat. Cook chicken, stirring, for 5–7 minutes or until cooked through. Add chicken to risotto with mushrooms and soaking liquid (being careful not to add sediment from bottom of the bowl). Stir for 1 minute or until combined and heated through.
  5. Remove from heat. Add ¼ cup (20g) parmesan, parsley and tarragon and stir to combine. Season with salt and pepper. Serve risotto topped with remaining parmesan.


SERVING SUGGESTION: Rocket leaves.TIP: Tubs of mixed dried mushrooms (porcini, chanterelle, horn of plenty and morel mushrooms) are available in the fresh produce section of some supermarkets and some delicatessens. If unavailable you can use any type you like (such as porcini).