Name: Chicken and Mushroom Risotto
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian-inspired
Ingredients: 2 boneless chicken breasts, cooked and shredded; 1 cup Arborio rice; 1/2 cup white wine; 1 onion, finely chopped; 2 garlic cloves, minced; 1 cup mushrooms, sliced; 4 cups chicken broth; 1/2 cup grated Parmesan cheese; 2 tablespoons butter; 1 tablespoon olive oil; 1 store-bought pie crust; Salt and pepper to taste; 1 egg (for egg wash)

This hearty Chicken and Mushroom Risotto Pie combines creamy, rich risotto with tender chicken and earthy mushrooms, all encased in a buttery, flaky pie crust. The risotto is slow-cooked with chicken stock and finished with Parmesan cheese, creating a velvety texture that complements the savory chicken and sautéed mushrooms. This pie is an indulgent and comforting dish perfect for family dinners or special occasions. The flaky crust adds the perfect contrast to the creamy filling, making every bite a delightful experience.

Recipe Tips and Tricks:

For extra flavor, use a mix of wild mushrooms.
Make sure to cook the risotto until it’s creamy but not too loose, as it will continue cooking in the pie.
If you’re short on time, use store-bought pie crust for convenience.

Yield: 6 servings

Chicken and Mushroom Risotto

A comforting Chicken and Mushroom Risotto Pie with creamy filling and a flaky crust, perfect for cozy dinners.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

2 boneless chicken breasts, cooked and shredded
1 cup Arborio rice
1/2 cup white wine
1 onion, finely chopped
2 garlic cloves, minced
1 cup mushrooms, sliced
4 cups chicken broth
1/2 cup grated Parmesan cheese
2 tablespoons butter
1 tablespoon olive oil
1 store-bought pie crust
Salt and pepper to taste
1 egg (for egg wash)

Instructions

Preheat the oven to 375°F (190°C).
In a large pan, heat olive oil over medium heat and sauté onions and garlic until softened.
Add the mushrooms and cook until tender.
Add the Arborio rice and stir to coat. Pour in white wine, cooking until absorbed.
Gradually add chicken broth, stirring frequently, and cook until the rice is tender and creamy.
Stir in the shredded chicken and Parmesan cheese, then season with salt and pepper. Let the mixture cool slightly.
Roll out the pie crust and fit it into a pie dish. Fill with the risotto mixture.
Cover with a second pie crust, crimp edges, and brush with egg wash.
Bake for 30 minutes, or until the crust is golden and crispy.
Let it cool for 10 minutes before serving.

Notes

You can make the risotto ahead of time and store it in the fridge until ready to assemble the pie.
For a richer flavor, substitute half-and-half for part of the chicken broth in the risotto.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 379Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 86mgSodium 1009mgCarbohydrates 29gFiber 2gSugar 3gProtein 20g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.