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Chicken and Mushroom Risotto Bake
Kathie Clane

Chicken and Mushroom Risotto Bake

A comforting chicken and mushroom risotto bake, combining creamy rice, tender chicken, and savory mushrooms, topped with melted cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Uncategorized
Cuisine: Italian
Calories: 311
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb chicken breast diced
  • 8 oz mushrooms sliced
  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 1/2 cup white wine optional
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup mozzarella cheese shredded
  • 1 small onion diced
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Method
 

  1. Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat.
  2. Add diced chicken, season with salt and pepper, and cook until browned. Remove and set aside.
  3. In the same skillet, sauté onions, garlic, and mushrooms until softened. Add Arborio rice and stir for 2 minutes.
  4. Pour in white wine (if using) and cook until absorbed. Add chicken broth, one cup at a time, stirring continuously, until the rice is tender and creamy.
  5. Combine the chicken, rice mixture, and half of the Parmesan cheese in a baking dish.
  6. Top with mozzarella and the remaining Parmesan. Bake for 20-25 minutes, until bubbly and golden.
  7. Let rest for 10 minutes, garnish with fresh parsley, and serve.

Notes

  • Can be made ahead and stored in the fridge for up to 2 days before baking.
  • Feel free to add vegetables like spinach or peas for extra nutrition.