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Chicken and Mushroom Risotto
Kathie Clane

Chicken and Mushroom Risotto

A comforting Chicken and Mushroom Risotto Pie with creamy filling and a flaky crust, perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Uncategorized
Cuisine: Italian-inspired
Calories: 379
Ingredients Method Notes

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

Method
 

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