Easy chicken and mushroom risotto recipe


Easy and healthy chicken and mushroom risotto to make for weeknight dinner or lazy weekend lunches. 


500g chicken thigh, diced

1 cup mushroom, diced

1 cup arborio rice

2 cups chicken stock

Salt & pepper, to taste



Preheat oven to 220˚C conventional setting.

Heat a oven-proof frying pan with olive oil. Cook chicken until browned. Add in mushrooms and cook until slightly softened.

Add in rice and stir to heat for 1 minute. Add stock and stir to combine.

Cover frying pan and transfer into oven for 25 minutes or until rice is absorbed and cooked through.



Serve hot with your favourite fresh herbs.

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