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Chicken and mushroom risotto

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  • High in protein
  • No added sugar
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

Try our tasty chicken and mushroom risotto for dinner this week. It’s a great way to refresh your weekly repertoire.

  • Serves4
  • Cook time35 minutes
  • Prep time10 minutes


  • 4 cups (1L) chicken stock
  • Parmesan rind (optional)
  • 1 brown onion, peeled reserving skin, finely chopped
  • 1 tbs olive oil
  • 2 small Coles RSPCA Approved Australian Chicken Breast Fillets, thinly sliced
  • 200g brown mushrooms, thickly sliced
  • 1 garlic clove, crushed
  • 1 1/2 cups (300g) arborio rice
  • 1/2 cup (125ml) white wine or extra chicken stock
  • 60g pkt Coles Australian Baby Rocket
  • 1/2 cup (40g) finely grated parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place stock in a medium saucepan. Add the parmesan rind, if using, and reserved onion skin. Bring to a simmer over high heat. Heat half the oil in a large deep frying pan over medium-high heat. Cook half the chicken, turning, for 2 mins or until browned. Transfer to a bowl. Repeat with remaining chicken. Add the mushroom to the pan. Cook, stirring, for 2 mins or until golden. Transfer to the bowl with the chicken. Loosely cover to keep warm.
  2. Step 2

    Use a slotted spoon to remove the onion skin and parmesan rind from the stock mixture and discard.
  3. Step 3

    Heat remaining oil in the pan over medium heat. Add chopped onion and garlic and cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 2 mins or until the grains appear glassy. Add wine or extra stock and bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Add 1/2 cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).
  4. Step 4

    Add chicken, mushroom and rocket to the risotto mixture and stir until the chicken is cooked through and rocket just wilts. Remove from heat. Stir in half the grated parmesan. Divide among serving bowls and sprinkle with the remaining parmesan to serve.

    Waste wise

    When you get to the end of a wedge of hard cheese like parmesan, cover the rind in plastic wrap and freeze it. Use it to add flavour to soups and risottos like this one.

Nutrition Information

Per Serve

Energy: 2021kJ/483 Cals (23%)

Protein: 28g (56%)

Fat: 10g (14%)

Sat fat: 3g (13%)

Carb: 62g (20%)

Sugar: 2g (2%)

Fibre: 4g (13%)

Sodium: 1100mg (55%)