Wild mushroom risotto with chicken

Total Time
40 min
10 min
30 min
This hearty, earthy risotto will definitely have you dreaming of an Italian getaway. The epitome of Italian home cooking, risotto is a creamy comfort food made by combining uncooked arborio rice and chicken broth. The dish features a mix of white, shiitake, and oyster mushrooms that are readily available in supermarkets. Oyster mushrooms do not have to be chopped—when the thick, woody stem is cut off, the mushroom will separate into small sections. If you prefer, you can omit the oyster mushrooms and use two cups of shiitakes. Once you've finished making the risotto, top each serving with chicken breast and enjoy warm!


Olive oil

1 tsp

Button mushrooms

1½ cup(s), chopped or sliced, sliced

Dried shiitake mushroom

1½ cup(s), sliced, sliced

Oyster mushroom

4 oz, (or 1/2 cup) stemmed

Reduced sodium chicken broth

3½ cup(s)

Uncooked arborio rice

1 cup(s)

Grated Parmesan cheese

2 Tbsp

Black pepper

tsp, freshly ground

Uncooked skinless, boneless chicken breast

½ pound(s)


  1. Heat oil in a large nonstick skillet over medium-high heat. Add all the mushrooms and cook until they have given off their moisture and are soft, about 6 minutes.
  2. Meanwhile, in a medium saucepan, bring the broth to a boil. Reduce the heat and simmer. Spray a broiler rack with nonstick spray; preheat the broiler.
  3. Heat a medium nonstick saucepan over medium-high heat. Add the rice and cook, stirring, until lightly toasted. Reduce the heat to medium. Add 1 cup of the broth; cook, stirring until the broth is absorbed. Stir in the mushrooms. Continue adding broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more, until the rice is tender. The total cooking time should be 25–30 minutes. Stir in the cheese and the pepper.
  4. Meanwhile, broil the chicken 5 inches from the heat until cooked through and browned, about 2 minutes on each side. Cut into strips. Serve the risotto, topping each portion with strips of chicken.